Optimisation of minimal media for production of aroma compounds typical for fermented milk products
The aim of this research was to optimize the composition of minimalgrowth media containing lactose and milk, in which lactic acid bacteria (LAB) would produce the maximum amount of volatile aroma compounds typical for fermented milk products. Ingredients used for the preparation of media were casein...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2008-08-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=41249 |