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Simultaneous growth and metabolite production by yoghurt starters and probiotics A metabolomics approach
Wageningen Wageningen University 2014Descripción: 213 páginasTipo de contenido:- texto
- no mediado
- volumen
- 978-94-6257-011-5
- 574.133 / S377s
Contenidos:
General introduction, Cap.1 Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt, Cap.2 The impact of selected probiotic bacteria on metabolite formation in set-yoghurt, Cap.3 Effect of sublethal preculturing on the survival of probiotics and metabolite formation in set-yoghurt, Cap.4 Incorporation of precultured Lactobacillus plantarum WCFS1 in set-yoghurt: Impact on the survival of yoghurt starters, post-acidification and metabolite formation, Cap.5 General discussion, Cap.6
| Tipo de ítem | Biblioteca actual | Colección | Signatura topográfica | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | |
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Libro general
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Biblioteca Uniagraria | General | 574.133 / S377s (Navegar estantería(Abre debajo)) | Ej. 1 | Disponible | 10 | 0100024004 |
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| 574.0720202 / R154m Manual de practicas de biologia | 574.13 / W311n / 4a.Ed. Nutrition Maintaining and improving health | 574.13 / W311n / 4a.Ed. Nutrition Maintaining and improving health | 574.133 / S377s Simultaneous growth and metabolite production by yoghurt starters and probiotics A metabolomics approach | 574.17 / H877 Cultivo de tejidos vegetales | 574.192 / B145b Biochemical engineering fundamentals | 574.192 / B644 Bioquimica |
General introduction, Cap.1 Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt, Cap.2 The impact of selected probiotic bacteria on metabolite formation in set-yoghurt, Cap.3 Effect of sublethal preculturing on the survival of probiotics and metabolite formation in set-yoghurt, Cap.4 Incorporation of precultured Lactobacillus plantarum WCFS1 in set-yoghurt: Impact on the survival of yoghurt starters, post-acidification and metabolite formation, Cap.5 General discussion, Cap.6
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