Izvorni znanstveni članak
Researches in the activity of pure and mixed cultures Lactobacillus bulgaricus and Streptococcus thermophilus in enzymatically hydrolyzed milk
Ana Arsov
; Biotehniška fakulteta, Oddelek za zootehniko, Institut za mlekarstvo, Groblje 3, 1230 Domžale, Slovenija
Karmen Godič
Sažetak
The effect of enzymatically disintegrated lactose by the enzyme beta-galactosidase (Maxilact LX 5000) on the activity of pure and mixed cultures Lbc. bulgaricus and Str. thermophilus was studied. The cultures' activity was determined on the basis of the duration of coagulation, formation of lactic acid and increase of the number of microorganisms of separate cultures at the temperature of 42°C and in the postfermentational period at the temperature of 6°C. The effect of enzymatically disintegrated lactose in milk on the increased activity of the culture could be determined more definitely only with pure cultures of Str. thermophilus.
Ključne riječi
Activity of pure cultures of bacteria Streptococcus thermophilus; Lactobacillus bulgaricus
Hrčak ID:
96681
URI
Datum izdavanja:
2.7.1990.
Posjeta: 1.365 *