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Viability of lactobacillus acidophilus and lactobacillus casei in fermented milk products during refrigerated storage.

Author(s) : NIGHSWONGER B. D., BRASHEARS M. M., GILLILAND S. E.

Type of article: Article

Summary

Results of this study focused attention on the necessity of choosing appropriate strains of Lactobacillus acidophilus or Lactobacillus casei as well as the starter culture for manufacture of the cultured product to which probiotic type cultures are to be added.

Details

  • Original title: Viability of lactobacillus acidophilus and lactobacillus casei in fermented milk products during refrigerated storage.
  • Record ID : 1997-0367
  • Languages: English
  • Source: Egypt. J. Dairy Sci. - vol. 79 - n. 2
  • Publication date: 1996/02
  • Document available for consultation in the library of the IIR headquarters only.

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