H+-ATPase-Defective Variants of Lactobacillus delbrueckii subsp. bulgaricus Contribute to Inhibition of Postacidification of Yogurt during Chilled Storage
- Author
- XINHUI WANG1 ; HONGYANG REN2 3 ; DAYU LIU1 ; BING WANG2 3 ; WENYOU ZHU4 ; WEI WANG1
[1] Food-processing Application Key Lab of Sichuan Province, Chengdu Univ., Chengdu 610106, China
[2] State Key Laboratory of Oil and Gas Reservoir Geology and Exploitation, Southwest Petroleum Univ., Chengdu 610500, China
[3] School of Chemistry and Chemical Engineering, Southwest Petroleum Univ., Chengdu 610500, China
[4] Dept. of Life Science and Food Engineering, Yibin College, Yibin 644000, China - Source
Journal of food science. 2013, Vol 78, Num 1-3 ; M297-M302 ; ref : 1/4 p
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Wiley, Hoboken, NJ
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- H+-ATPase Lactobacillus delbrueckii subsp bulgaricus postacidification yogurt
- Keyword (fr)
- Conservation aliment Entreposage Inhibition Lactobacillus delbrueckii Variant Yaourt Bactérie Lactobacillaceae Produit laitier
- Keyword (en)
- Food preservation Warehousing Inhibition Lactobacillus delbrueckii Variant Yogurt Bacteria Lactobacillaceae Dairy product
- Keyword (es)
- Conservación alimento Almacenamiento Inhibición Lactobacillus delbrueckii Variante Yogur Bacteria Lactobacillaceae Producto lácteo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 27174877
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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