ShareSurvival of Lactobacillus acidophilus and Bifidobacterium bifidum in commercial yogurt during refrigerated storage.
Author(s) : SHAH N. P., WARNAKULASURIYA E. V., LANKAPUTHRA W. E. V., BRITZ M., KYLE W. S. A.
Type of article: Article
Summary
Development during 5-weeks storage at 4 deg C of L. acidophilus and B. bifidum cell count, and pH of yogurts of 5 different brands. Decrease of viable cell count and pH during storage of yogurts was underlined.
Details
- Original title: Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in commercial yogurt during refrigerated storage.
- Record ID : 1996-2363
- Languages: English
- Source: Int. Dairy J. - vol. 5 - n. 5
- Publication date: 1995
Links
See the source
Indexing
- Themes: Milk and dairy products
- Keywords: Microbiology; Lactobacillus; Yoghurt; Survival; Dairy product; Ph; Cold storage
-
CHANGES IN ACIDITY AND STARTER BACTERIA IN COMM...
- Author(s) : SINHA R. P., MODLER H. W., EMMONS D. B.
- Date : 1989
- Languages : English
- Source: Cult. Dairy Prod. J. - vol. 24 - n. 2
View record
-
Survival of lactic acid bacteria in commercial ...
- Author(s) : LOPEZ M. C., MEDINA L. M., JORDANO R.
- Date : 1998/07
- Languages : English
- Source: Ital. J. Food Sci. - vol. 63 - n. 4
View record
-
EFFECTS OF LOW TEMPERATURES ON LACTIC ACID BACT...
- Author(s) : TSVETKOV T., SHISHKOVA I.
- Date : 1982
- Languages : English
- Source: Cryobiology - vol. 19 - n. 2
View record
-
Effect of pH on survival of Bifidobacterium bif...
- Author(s) : LAROIA S., MARTIN J. H.
- Date : 1991
- Languages : English
- Source: Cult. Dairy Prod. J. - vol. 26 - n. 4
View record
-
STARTER CULTURE VIABILITY IN FROZEN YOGURT.
- Author(s) : MILES J. J., LEEDER J. G.
- Date : 1981
- Languages : English
- Source: Cult. Dairy Prod. J. - vol. 16 - n. 3
View record