Makale
Tam Makale
Uluslararası
1999
Açık erişimli
The effects of some herbs on the activities of thermophilic dairy cultures
NAHRUNG-FOOD
Cilt 43 · Sayı 5 · ss. 333–335 · 01.10.1999
Özet
In this study, the effects of some herbs (Allium sp., Thymus sp., Anhriscus sp, and Ferule sp.) on growth sind acid production of thermophilic cultures (Streptococcus thermophilus and Lactobacillus bulgaricus) were determined. The herbs were sterilized with gamma radiation and added to fermentation media at concentrations of 0.5, 1, 2 and 3% (w/w). Control medium was without herb. Results showed that increasing herb concentrations stimulated acid production by Streptococcus thermophilus and Lactobacillus bulgaricus.
Atıf için künye
Bakırcı, İ. (1999). The effects of some herbs on the activities of thermophilic dairy cultures. NAHRUNG-FOOD, 43(5), 333–335.
BibTeX
@article{bakirci1999-272992,
author = {Bakırcı, İhsan},
title = {The effects of some herbs on the activities of thermophilic dairy cultures},
journal = {NAHRUNG-FOOD},
year = {1999},
volume = {43},
number = {5},
pages = {333--335},
issn = {0027-769X},
url = {https://akademik.atauni.edu.tr/yayinlar/272992-the-effects-of-some-herbs-on-the-activities-of-thermophilic-dairy-cultures}
}