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Article: Determine acidification characteristics of lactic acid cultures
- Article from:
- Emerging Food R&D Report
- Article date:
- November 1, 1993
CopyrightCOPYRIGHT 1993 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Research into lactic acid bacteria is considered by the Commission of European Communities to be of strategic importance to the food industry, and it is funding research in the field. As a result, a rapid automated method for online determination of acidification characteristics of pure and mixed lactic acid cultures has been developed by European scientists at BioResearch Ireland (EOLAS, Glasnevin, Dublin 9, Ireland) and colleagues elsewhere. The technique is being validated at the industrial level and will be useful, for example in the dairy industry for evaluating and monitoring starter cultures.
Thermophilic lactic acid bacteria have been isolated from ...