Acid production by bifidobacteria and yoghurt bacteria during fermentation and storage of milk

Food Microbiology

Volumn 13, Issue 4, 1996, Pages 275-280

  Samona, A ^a   Robinson, R K ^c   Marakis, S ^b  

^a Roche   (Greece)

^b UNIVERSITY OF ATHENS   (Greece)

^c NONE

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM ADOLESCENTIS; BIFIDOBACTERIUM BIFIDUM; BIFIDOBACTERIUM LONGUM; LACTOBACILLUS; STREPTOCOCCUS;

EID: 0030220132     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1006/fmic.1996.0033     Document Type: Article

References (9)

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2. Gilliland, S. E. (1991) Properties of Yoghurt. In Therapeutic Properties of Fermented Milks (Eds. Robinson, R. K.) London, Chapman & Hall.
3. Lee, S. Y., Vedamuthu, E. R., Washam, C. J. & Reinbold, G. W. (1974) An agar medium for the differential enumeration of yoghurt starter bacteria. J. Milk Food Technol. 37, 272-276.
4. Metchinkoff, E. (1908) The Prolongation of Life. New York, G. Puthnam's Sons.
5. Rasic, J. L. and Kurmann, J. A. (1983) Bifidobacteria and their Role. Basel, Birkhauser Verlag.
6. Robinson, R. K. (1990) Survival of Bifidobacterium bifidum in 'health-promoting' yoghurts. S. Afr. J. Dairy Sci. 22, 44-45.
7. Samona, A. and Robinson, R. K. (1991) Enumeration of bifidobacteria in dairy products. J. Soc. Dairy Technol. 44, 64-66.
8. Samona, A. and Robinson, R. K. (1994) Effect of yoghurt cultures on the survival of bifidobacteria in fermented milks. J. Soc. Dairy Technol. 47, 58-60.
9. Tissier, H. (1906) Traitement des infections intestinales par la methods de transformations de la flore bacterinne de l'intestin. C. R. Soc. Biol. 60, 359-362.