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Effect of fumaric acid on the growth of Lactobacillus delbrueckii ssp. bulgaricus during yogurt fermentation.

Eri Yamamoto, Reiko Watanabe, Emi Tooyama, Katsunori Kimura,

Yogurt is traditionally fermented by a symbiotic starter culture of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. These bacteria exchange metabolites with each other to meet their nutritional demands during protocooperation, resulting in a shorter fermentation time. In this study, we investigated whether fumaric acid functions as a symbiotic agent ... Read more >>

J Dairy Sci (Journal of dairy science)
[2021, :]

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