Studies on the optimum conditions and physics-chemical properties of different sugar content of egg yolk fermented with various lactic acid bacteria
碩士 === 國立嘉義大學 === 食品科學系碩士班 === 93 === Abstract This study investigated five strains of lactic acid bacteria（Bifidobacterium longum CCRC 14605, Lactobacillus casei CCRC 10697, Lactobacillus delbrueckii ssp. bulgaricus CCRC 14075, Streptococcus thermophilus CCRC 12257 and Lactoco...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2005
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| Online Access: | http://ndltd.ncl.edu.tw/handle/95768695773283847878 |