Factors Affecting Fermentation Characteristics of Starter Cultures
Many variables can affect the fermentation process of lactic acid bacteria (LAB) starters, including temperature, pH, strain capability, growth medium, inhibitors, bacteriophage, incubation period, heat treatment of milk, etc. To achieve the best activity of lactic acid bacteria during the manufacturing of fermented milks, caution is required. The following parameters significantly affect the growth and … Read more