Elaboración de queso crema con bacterias lácticas provenientes del mucílago de cacao (Theobroma cacao L.) fino de aroma.
In this work, cream cheese fermented at different temperatures (30, 35, 40 and 45 ° C) with lactic acid bacteria (Lactococcus spp.) From the fine-grit cocoa mucilage was elaborated to obtain the LAB. 48 hours the mucilage, then was seeded in a culture medium MRS, successively bacteria were added to...
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| Format: | bachelorThesis |
| Sprache: | spa |
| Veröffentlicht: |
2017
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| Schlagworte: | |
| Online Zugang: | http://repositorio.uteq.edu.ec/handle/43000/2282 |
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