UTILIZATION OF SUGARS BY LACTOBACILLUS-ACIDOPHILUS STRAINS

被引：32

作者：

SRINIVAS, D

MITAL, BK

GARG, SK

机构：

[1] GOVIND BALLABH PANT UNIV AGR & TECHNOL,COLL AGR,DEPT FOOD SCI & TECHNOL,PANTNAGAR 263145,UTTAR PRADESH,INDIA

[2] GOVIND BALLABH PANT UNIV AGR & TECHNOL,COLL BASIC SCI & HUMANITIES,DEPT MICROBIOL,PANTNAGAR 263145,UTTAR PRADESH,INDIA

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 1990年 / 10卷 / 01期

关键词：

Acidophilus milk; Lactobacillus acidophilus; Sugar fermentation;

D O I：

10.1016/0168-1605(90)90007-R

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Utilization of various carbohydrates viz., glucose, fructose, sucrose, lactose and galactose by Lactobacillus acidophilus strains was investigated in Lactobacillus Selection Broth. Maximum viable counts, acid production and sugar utilization by different test strains were in the order: glucose ≥ fructose > sucrose ≥ lactose > galactose. The generation time of the tested strains was shorter in glucose medium as compared to sucrose or lactose medium. © 1990.

引用

页码：51 / 57

页数：7

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