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Studies on lactose-fermenting yeasts. VI. Investigations of the productions of ethanol fermented milk beverages by the mixed cultures with lactose-fermenting yeasts and lactic acid bacteria



Studies on lactose-fermenting yeasts. VI. Investigations of the productions of ethanol fermented milk beverages by the mixed cultures with lactose-fermenting yeasts and lactic acid bacteria



Japanese Journal of Dairy Science 21(3): A63-A69



Mixed culture of lactose-fermenting yeasts (Candida pseudotropicalis A60 or Torulopsis sphaerica J29) with lactic acid bacteria (Streptococcus lactis 527, Str. cremoris H61, Str. thermophilus 510, Lactobacillus bulgaricus B-1, L. acidophilus L-54 or L. casei L-14) at 30 deg C for 5-10 days in recombined skim-milk or whey, showed that lactic acid fermentation by the bacteria occurred first and was followed by ethanolic fermentation by the yeasts.

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