UTILIZATION OF OLIGOSACCHARIDES BY LACTIC-ACID BACTERIA DURING FERMENTATION OF SOY MILK

被引：95

作者：

MITAL, BK ^{[1
]}

STEINKRAUS, KH ^{[1
]}

机构：

[1] CORNELL UNIV,DEPT FOOD SCI & TECHNOL,STATE AGR EXPT STN,GENEVA,NY 14456

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb03749.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：114 / 118

页数：5

共 29 条

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PARKMAN, SB ;

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[4] AN AGAR CULTURE MEDIUM FOR LACTIC ACID STREPTOCOCCI AND LACTOBACILLI [J].

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HANNESSON, G .

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[5]

GITZELMANN R, 1965, PEDIATRICS, V36, P231

[6]

HANG YONG DENG, 1967, FOOD TECHNOL, V21, P95

[7]

HORECKER BL, 1962, PENTOSE METABOLISM B, P36

[8] CHANGES IN CARBOHYDRATE CONTENTS OF GERMINATING SOYBEAN SEEDS [J].

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HYMOWITZ, T .

CROP SCIENCE, 1973, 13 (04) :407-410

[9]

KAWAMURA S, 1967, 15 FAC AGR KAG U TEC, P138

[10]

KAWAMURA S, 1967, 1967 P INT C SOYB PR, P249

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