ShareOccurrence and evolution of enterococci in fermented milk containing bifidobacteria during refrigerated storage.
Author(s) : MEDINA L. M., JORDANO R.
Type of article: Article
Summary
How titratable acidity and the number of enterococci developed in fermented milk during 84 days' storage at 7 deg C. The bacterial population grew gradually until the 42nd day, then declined.
Details
- Original title: Occurrence and evolution of enterococci in fermented milk containing bifidobacteria during refrigerated storage.
- Record ID : 1995-0339
- Languages: English
- Source: Microbiol. Aliments Nutr. - vol. 11 - n. 3
- Publication date: 1993
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Indexing
- Themes: Milk and dairy products
- Keywords: Milk; Microbiology; Fermentation; Cold storage; Enterobacteria; Acidity
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Determination of organic acids during the ferme...
- Author(s) : FERNANDEZ GARCIA E., MCGREGOR J. U.
- Date : 1994/10
- Languages : English
- Source: Egypt. J. Dairy Sci. - vol. 77 - n. 10
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Time-temperature profiles of infant milk formul...
- Author(s) : ROSSET P., NOEL V., MORELLI E.
- Date : 2007/11
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 18 - n. 11
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Growth of yeasts in fermented milk during refri...
- Author(s) : JORDANO R., BARRIOS M. J., MEDINA L. M.
- Date : 1991
- Languages : English
- Source: Microbiol. Aliments Nutr. - vol. 9 - n. 4
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Nitrates content changes in yogurt and kefir.
- Author(s) : STEINKA I., PRZYBYLOWSKI P.
- Date : 1993/10
- Languages : Polish
- Source: Przemysl Spozywczy - n. 47
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Compositional changes in frozen yogurt fermenta...
- Author(s) : THOMPSON L. D., MISTRY A. N.
- Date : 1994
- Languages : English
- Source: Cult. Dairy Prod. J. - vol. 29 - n. 3
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