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Lactobacillus bulgaricus having decreased acid production and/or improved aroma and flavor production, and food composition comprising said lactobacillus bulgaricus
Lactobacillus bulgaricus having decreased acid production and/or improved aroma and flavor production, and food composition comprising said lactobacillus bulgaricus
The present invention concerns Lactobacillus bulgaricus wherein the lactate dehydrogenase activity is lower than 50%, preferably lower than 10%, of the lactate dehydrogenase activity of Lactobacillus bulgaricus wild type strain. The present invention concerns also the food composition comprising said Lactobacillus bulgaricus.
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