FOOD SCIENCE ›› 2000, Vol. 21 ›› Issue (12): 84-86.
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WU Ding, SUN Wu-Kun, JIE Guang-Yan, TAO Long-Yun
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Abstract: The Lactobacillus bulgaricus is one of the main coagulative bacteria species in yogurt .The experiment showed that the composifion of the media,the steriltized temperature and culture temperature,the original pH value and the acidulants could affect the morphosis of L.bulgaricus.
Key words: L. Bulgaricus Morphous Eff
WU Ding, SUN Wu-Kun, JIE Guang-Yan, TAO Long-Yun. Effect of Cultured Conditions on Lactobacillus Bulgaricus Morphous[J]. FOOD SCIENCE, 2000, 21(12): 84-86.
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