Studies on the flavor components of fermented milk by Lactobacillus bulgaricus CH-2 and Streptococcus thermophilus
1985
Yu, J.H. | Lee, K.H. (Konkuk Univ., Seoul (Korea R.)) | Saito, M. (Japan)
This experiment was conducted to study the change of flavor components, especially volatile free fatty acids during fermentation by S. thermophilus, L. bulgaricus and the associated culture of the two species. In the production of total volatile fatty acid, it was found that S. thermophilus was concerned most significantly and that symbiotic activity was shown slightly. The change of acetic acid contents was shown distinctively, especially L. bulgaricus which characterizes a comparatively high-proteolytic activity in milk, produced the acetic acid in the highest amount, and the symbiotic relationship was shown mildly
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