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Application of frozen goat’s milk to production of potentially probiotic fermented drink

机译：将冷冻山羊牛奶在潜在益生菌发酵饮料生产中的应用

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Anna Mituniewicz-Małek; Małgorzata Ziarno; Izabela Dmytrów;
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年度 2015
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1. Decreased antibiotic susceptibility and enhanced probiotic production potential of goat milk fermented curd in comparison with cow and buffalo milk [J] . Jyoti Lakhanpal, Jeena Gupta BioTechnologia . 2017,第2期

机译：与牛奶和水牛相比，羊乳发酵凝乳的抗生素敏感性降低，益生菌生产潜力增强
2. Co-culturing of probiotics influences the microbial and physico-chemical properties but not sensory quality of fermented dairy drink made from goats' milk [J] . Ranadheera C. Senaka, Evans Craig A., Adams Michelle, Small Ruminant Research . 2016,第Null期

机译：益生菌的共培养会影响微生物和理化性质，但不会影响由山羊奶制成的发酵乳饮料的感官质量
3. Production of frozen probiotic fermented milk enriched with green banana biomass: The effects of freezing, acid stress conditions and bile salts on Lactobacillus paracasei subsp paracasei LBC 81 viability [J] . Marilia Hermes Cavalcanti, Luiza Benedetti Galvão, Ernandes Rodrigues de Alencar, Journal of Food Processing and Preservation . 2020,第2期

机译：富含绿色香蕉生物质的冷冻益生菌发酵奶的生产：冷冻，酸胁迫条件和胆汁盐对副干酪乳杆菌副干酪乳杆菌LBC 81活力的影响
4. Effect of Probiotic Lactobacillus Strains on Angiotensin I Converting Enzyme Inhibitory Activity from Fermented Goat Milk [C] . He Chena, Zhe Ji, Guowei Shub, International Conference on Material Engineering, Chemistry, Bioinformatics . 2011

机译：益生菌乳杆菌菌株对血管紧张素I转化发酵山羊牛奶酶抑制活性的影响
5. Supplementation of Beverage, Yogurt and Probiotic Fermented Milk with Lentil Flour and Pea Flour and Study of their Microbial, Physical and Sensory Properties after Production and During Storage. [D] . Zare, Fatemeh. 2011

机译：用扁豆粉和豌豆粉补充饮料，酸奶和益生菌发酵乳，并研究其生产后和储存期间的微生物，物理和感官特性。
6. Influence of commercial culture composition and cow milk to soy milk ratio on the biochemical microbiological and sensory characteristics of a probiotic fermented composite drink [O] . Reza Mohammadi, Mojtaba Yousefi, Zahra Sarlak, 2017

机译：商业文化组成和牛奶与豆浆的比例对益生菌发酵复合饮料的生化微生物和感官特性的影响
7. COMMERCIAL PROBIOTIC LACTOBACILLUS SP. CULTURES (LB. PARACASEI, LB. CASEI AND LB. ACIDOPHILUS) IN FERMENTED DRINKS MADE FROM GOAT’S MILK [O] . Anna Mituniewicz-Małek, Izabela Dmytrów, Jerzy Balejko, 2013

机译：商业益生菌乳杆菌SP。由山羊牛奶制成的发酵饮料中的培养物（LB. paracasei，LB.酪虫和LB.嗜酸乳杆菌）

Application of frozen goat’s milk to production of potentially probiotic fermented drink

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