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• Published Subscription 9 Mar 2016

  Starter Culture Development for Spontaneously Fermented Buttermilk

  By Negussie Gebreselassie, Fekadu Beyene

  Abstract: Fourteen fermented milks were made from ultra-high temperature (UHT) treated milk using mixtures of three strains of lactic acid bacteria (LAB) and two yeast strains isolated from spontaneously fermented buttermilk (SFB). The isolates used for this experiment were Lactococcus (Lc.) lactis ssp lactis strain NGLC1, Lc. lactis ssp lactis strain NGLC2, Lactobacillus plantarum strain NGLB1, Saccharomyces cerevisiae strain NGY1 and Kluyveromyces marxianus strain NGY2. Inoculated milk was fermented for 48 …

  Published in Research and Reviews : A Journal of Biotechnology · Vol. 6, Issue 1, 2016 · pp. 11–25 Read article →