Valorisation of sweet whey by fermentation with mixed yoghurt starter cultures with focus on galactooligosaccharide synthesis
Christin Fischer, Thomas Kleinschmidt
Topics & Concepts
Streptococcus thermophilusLactoseFermentationStarterFood scienceChemistryLactobacillusLactobacillus acidophilusDisaccharideFermentation starterActinomycetaceaeValorisationBifidobacteriumBeta-galactosidaseProbioticBacteriaBiochemistryLactic acidBiologyEscherichia coliGeneGeneticsMarket economyEconomicsProbiotics and Fermented FoodsEnzyme Production and CharacterizationMicrobial Metabolites in Food Biotechnology