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Biotechnology & Biotechnological Equipment Volume 28, 2014 - Issue 5

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Article; Food Biotechnology

Selection and characterization of naturally occurring high acidification rate Streptococcus thermophilus strains

Zoltan UrshevLB Bulgaricum Plc., Sofia, BulgariaCorrespondence[email protected]

Nadya Ninova-NikolovaLB Bulgaricum Plc., Sofia, Bulgaria

Daniela IshlimovaLB Bulgaricum Plc., Sofia, Bulgaria

Kalinka Pashova-BaltovaLB Bulgaricum Plc., Sofia, Bulgaria

Michaela MichaylovaLB Bulgaricum Plc., Sofia, Bulgaria

Tatyana SavovaLB Bulgaricum Plc., Sofia, Bulgaria

Pages 899-903 | Received 02 Apr 2014, Accepted 27 Jun 2014, Published online: 21 Oct 2014

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https://doi.org/10.1080/13102818.2014.966233
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Elif Sezer, Ahmet Ayar & Suzan Öztürk Yılmaz. (2022) Fermentation of Dietary Fibre-Added Milk with Yoghurt Bacteria and L. rhamnosus and Use in Ice Cream Production. Fermentation 9:1, pages 3.
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Hakan Tavsanli, Tülay Elal Mus, Figen Cetinkaya, Ergün Ayanoglu & Recep Cibik. (2021) Isolation of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus from nature: Technological characterisation and antibiotic resistance. Czech Journal of Food Sciences 39:4, pages 305-311.
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Amarela Terzić-Vidojević, Katarina Veljović, Maja Tolinački, Milica Živković, Jovanka Lukić, Jelena Lozo, Đorđe Fira, Branko Jovčić, Ivana Strahinić, Jelena Begović, Nikola Popović, Marija Miljković, Milan Kojić, Ljubiša Topisirović & Nataša Golić. (2020) Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties. Food Research International 136, pages 109494.
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Afusat Yinka Aregbe, Taihua Mu & Hongnan Sun. (2020) Isolation and selection of technologically important lactic acid bacteria and yeast from fermented potato. International Journal of Food Science & Technology 55:4, pages 1735-1743.
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Eri YAMAMOTO, Reiko WATANABE, Akiko KOIZUMI, Tatsuya ISHIDA & Katsunori KIMURA. (2020) Isolation and characterization of <i>Streptococcus thermophilus</i> possessing <i>prtS</i> gene from raw milk in Japan. Bioscience of Microbiota, Food and Health 39:3, pages 169-174.
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Nassim Azari, Hamid Ezzatpanah, Maryam Tajabadi-Ebrahimi & Maryam Mizani. (2018) Effect of Cysteine and Lysine on Some Technical Properties of Yoghurt Starter Culture Bacteria. Nutrition and Food Sciences Research 5:3, pages 43-48.
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Hui Tian, Bailiang Li, Smith Evivie, Shuvan Sarker, Sathi Chowdhury, Jingjing Lu, Xiuyun Ding & Guicheng Huo. (2018) Technological and Genomic Analysis of Roles of the Cell-Envelope Protease PrtS in Yoghurt Starter Development. International Journal of Molecular Sciences 19:4, pages 1068.
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Wessam Galia, Nawara Jameh, Clarisse Perrin, Magali Genay & Annie Dary-Mourot. (2016) Acquisition of PrtS in Streptococcus thermophilus is not enough in certain strains to achieve rapid milk acidification. Dairy Science & Technology 96:5, pages 623-636.
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Selection and characterization of naturally occurring high acidification rate Streptococcus thermophilus strains

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Selection and characterization of naturally occurring high acidification rate Streptococcus thermophilus strains

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