Lactic Acid Bacteria in an Oat-based Non-dairy Milk Substitute: Fermentation Characteristics and Exopolysaccharide Formation

Nine strains of lactic acid bacteria were tested for fermentation characteristics in an oat- based, non-dairy milk substitute, Mill MilkTM (MM medium). Viable counts, aroma formation, lactic acid production and viscosity were the parameters investigated. In general, bacterial strains grown at 30°C y...

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Veröffentlicht in:	Food science & technology 2000-12, Vol.33 (8), p.525-530
Hauptverfasser:	Mårtensson, Olof, Öste, Rickard, Holst, Olle
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences EPS Food industries Fundamental and applied biological sciences. Psychology Lactobacillus delbrueckii subsp. bulgaricus NCFB 2772 Milk and cheese industries. Ice creams Mill MilkTM Non-dairy
Online-Zugang:	Volltext
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