Importancia de la bacteria Lactobacillus Bulgaricus (Lactobacillus Delbrueckii Bulgaricus) sobre las características organolépticas nutricionales en el de queso y yogurt.
Lactobacillus bulgaricus bacteria (Lactobacillus delbrueckii bulgaricus) are important microorganisms used in the production of fermented dairy products, such as yogurt, cheese, and others. These bacteria contribute to lactic fermentation that transform milk into dairy products with different organo...
Saved in:
| Main Author: | |
|---|---|
| Format: | bachelorThesis |
| Published: |
2024
|
| Subjects: | |
| Online Access: | http://dspace.utb.edu.ec/handle/49000/16288 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Add Tag Be the first to leave a comment!