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Survivability of Lactobacillus rhamnosus during the Preparation of Soy Cheese
Lactobacillus casei ssp rhamnosus 6013 fermentation
2009/3/10
The aim of this study was to develop a new probiotic soy cheese on the basis of chinese sufu. The soy cheese was made from soymilk fermented with soy cheese bacterial starter cultures (DH1 and GH4) an...
Characterisation of Lactobacillus rhamnosus VT1 and its effect on the growth of Candida maltosa YP1
Candida maltosa Lactobacillus rhamnosus VT1 mathematical modelling
2014/3/4
The combined effect of initial amount of 18 h L. rhamnosus VT1 inoculum and incubation temperature on the growth of Candida maltosa YP1, an oxidative food spoilage yeast strain, was primarily modelled...
