Effect of cysteine on the viability of yoghurt and probiotic bacteria in yoghurts made with commercial starter cultures

International Dairy Journal

Volumn 7, Issue 8-9, 1997, Pages 537-545

  Dave, Rajiv I ^a   Shah, Nagendra P ^a  

^a VICTORIA UNIVERSITY   (Australia)

Author keywords

Probiotic bacteriaredox potentialpHcysteine; Viability; Yoghurt bacteria

Indexed keywords

BACTERIAL GROWTH; BACTERIAL METABOLISM; BIOLOGICAL PROCESS; DAIRY PRODUCT; PROTEIN METABOLISM; YOGHURT;

LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS DELBRUECKII; STREPTOCOCCUS THERMOPHILUS;

EID: 0031433103     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(97)00053-8     Document Type: Article

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