GTG5 fingerprinting of native Streptococcus thermophilus strains and its authentication by principal component analysis – A road to value added commercial yoghurt starter cultures
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DOI: 10.1016/j.idairyj.2021.105161
Abstract: Abstract There is always interest in investigating new lactic acid bacteria strains for product development that can complement or replace currently-in-use starters. This study screened native strains of Streptococcus thermophilus from various plant/dairy sources across… read more here.
Keywords: component analysis; yoghurt; streptococcus thermophilus; commercial yoghurt ... See more keywords