Studies on the optimum conditions and physics-chemical properties of different sugar content of egg yolk fermented with various lactic acid bacteria

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...

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Bibliographic Details
Main Authors:	Mao-Hsing Huang, 黃茂興
Other Authors:	Jan-Jeng Huang
Format:	Others
Language:	zh-TW
Published:	2005
Online Access:	http://ndltd.ncl.edu.tw/handle/95768695773283847878

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