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Microflora and acidification properties of yogurt and yogurt-related products fermented with starter cultures available in the stores.

Author(s) : KNEIFEL W., JAROS D., ERHARD F.

Type of article: Article

Summary

Microflora characterisation of yogurt fermented with Lactobacillus Delbrueckii and Streptococcus salivarius and of products fermented with L. Delbrueckii, s. salivarius, Lactobacillus acidophilus and Bifidobacterium sp.. Influence of two-week-long, 6-deg C storage on microflora stability. Evaluation of fermentation duration and yogurt acidity.

Details

  • Original title: Microflora and acidification properties of yogurt and yogurt-related products fermented with starter cultures available in the stores.
  • Record ID : 1994-3050
  • Languages: English
  • Source: Int. J. Food Microbiol. - vol. 18 - n. 3
  • Publication date: 1993
  • Document available for consultation in the library of the IIR headquarters only.

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