Ingredient Supplementation Effects on Viability of Probiotic Bacteria in Yogurt

Journal of Dairy Science

Volumn 81, Issue 11, 1998, Pages 2804-2816

  Dave, R I ^a   Shah, N P ^a  

^a VICTORIA UNIVERSITY   (Australia)

Author keywords

Electron microscopy; Probiotic bacteria; Redox potential; Viability

Indexed keywords

CASEIN; CYSTEINE; MILK PROTEIN; PEPTONE; PROBIOTIC AGENT; PROTEIN HYDROLYSATE; TRYPTICASE SOY BROTH; TRYPTICASE-SOY BROTH; TRYPTONES; WHEY PROTEIN; YOGHURT;

ARTICLE; BACTERIAL COUNT; BACTERIUM; BIFIDOBACTERIUM; COLD; ELECTRON MICROSCOPY; FERMENTATION; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS ACIDOPHILUS; MICROBIOLOGY; OXIDATION REDUCTION REACTION; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; STREPTOCOCCUS;

BACTERIA; BIFIDOBACTERIUM; CASEINS; COLD; COLONY COUNT, MICROBIAL; CYSTEINE; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FERMENTATION; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS ACIDOPHILUS; MICROSCOPY, ELECTRON; MILK PROTEINS; OXIDATION-REDUCTION; PEPTONES; PROBIOTICS; PROTEIN HYDROLYSATES; STREPTOCOCCUS; YOGURT;

EID: 0032199106     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(98)75839-4     Document Type: Article

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