Kinetic parameters of lactic acid bacterial isolated from fermented milk “Suero Costeño”

ABSTRACT: The isolation of bacteria from artisanal dairy products has increased in different countries, it has reported special technological properties, responsible for giving to dairy products unique characteristics. The kinetic parameters of native microorganisms are important for biotechnologica...

Full description

Autores:

Valencia García, Francia Elena
Motato Rocha, Karina Edith
Vera Peña, Madalyd Yurani
Sepúlveda Lindarte, Martha Liliana

Tipo de recurso:

Article of investigation

Fecha de publicación:

2018

Institución:

Universidad de Antioquia

Repositorio:

Repositorio UdeA

Idioma:

eng

OAI Identifier:

oai:bibliotecadigital.udea.edu.co:10495/21564

Acceso en línea:

http://hdl.handle.net/10495/21564

Palabra clave:

Alimentos tradicionales
Traditional foods
Alimentos fermentados
Fermented foods
Cinética de crecimiento
Bacterias ácido lácticas
Suero costeño
http://aims.fao.org/aos/agrovoc/c_4cb4c723
http://aims.fao.org/aos/agrovoc/c_27521

Rights

openAccess

License

http://creativecommons.org/licenses/by-nc-nd/2.5/co/