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Autor:
Lin-Lin Sung, 宋林霖
102
Streptococcus thermophilus is one of the most important lactic acid bacteria widely used in yogurt and cheese production. In the present study, S. thermophilus BCRC 14085 was subjected to heat shock treatment (50℃, 30minutes). The effect o
Streptococcus thermophilus is one of the most important lactic acid bacteria widely used in yogurt and cheese production. In the present study, S. thermophilus BCRC 14085 was subjected to heat shock treatment (50℃, 30minutes). The effect o
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/66082812646128443291
