Novel optimal temperature profile for acidification process of Lactobacillus bulgaricus and Streptococcus thermophilus in yoghurt fermentation using artificial neural network and genetic algorithm.

Abstract excerpt

The acidification behavior of Lactobacillus bulgaricus and Streptococcus thermophilus for yoghurt production was investigated along temperature profiles within the optimal window of 38-44 degrees C. For the optimal acidification temperature profile search, an optimization engine module built on a...

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