SharePopulation dynamics of constitutive microbiota in BAT type fermented milk products.
Author(s) : MEDINA L. M., JORDANO R.
Type of article: Article
Summary
The article describes how microbial populations developed over time in fermented milk at a storage temperature of 7 deg C. The growing media are described and the results are given for Streptococcus salivarius, Thermophilus, Lactobacillus acidophilus and Bifidobacterium.
Details
- Original title: Population dynamics of constitutive microbiota in BAT type fermented milk products.
- Record ID : 1996-2353
- Languages: English
- Source: Journal of Food Protection - vol. 58 - n. 1
- Publication date: 1995/01
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Milk and dairy products
- Keywords: Milk; Microbiology; Time-temperature tolerance; Fermentation
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Modelling of time-temperature effects on bacter...
- Author(s) : GRAZIER C. L., SIMPSON R., RONCAGLIOLO S., BODYFELT F. W., TORRES J. A.
- Date : 1993
- Languages : English
- Source: J. Food Process Eng. - vol. 16 - n. 3
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Estimating shelf-life of cottage cheese using h...
- Author(s) : SCHMIDT K., BOUMA J.
- Date : 1992/11
- Languages : English
- Source: Egypt. J. Dairy Sci. - vol. 75 - n. 11
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Rapid methods for estimation and prediction of ...
- Author(s) : WHITE C. H.
- Date : 1993/10
- Languages : English
- Source: Egypt. J. Dairy Sci. - vol. 76 - n. 10
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Determination of the conditions of bread making...
- Author(s) : FUKUI T.
- Date : 1992
- Languages : Japanese
- Source: Nippon Shokuhin Kogyo Gakkai-Shi - vol. 39 - n. 4
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Survival of Listeria monocytogenes in fermented...
- Author(s) : RIBEIRO S. H. S., CARMINATI D.
- Date : 1996
- Languages : English
- Source: Sci. Aliments - vol. 16 - n. 2
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