Antagonism between yoghurt bacteria and probiotic bacteria isolated from commercial starter cultures, commercial yoghurts and a probiotic capsule

Food Australia

Volumn 50, Issue 1, 1998, Pages 20-23

  Joseph, Paul J ^a   Dave, Rajiv I ^a   Shah, Nagendra P ^a  

^a VICTORIA UNIVERSITY   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032340403     PISSN: 10325298     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (14)

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2. Dave, RI & Shah, NP. 1996. Evaluation of media for selective enumeration of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus and Bifidobacterium spp. J. Dairy Sci. 79:1529-36.
3. Dave, RI & Shah, NP. 1997a. Viability of yoghurt bacteria and probiotic bacteria in yoghurts made from commercial starter cultures. Inter. Dairy J. 7:31-41.
4. Dave, RI & Shah, NP. 1997b. Effect of level of starter culture on viability of yoghurt and probiotic bacteria in yoghurts. Food Australia. 49(4):164-168
5. Davis, JG, Ashton, TR & MacCaskill, M. 1971. Enumeration and viability of Lactobacillus bulgaricus and Streptococcus thermophilus in yoghurts. Dairy Ind. 36:569-71.
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8. Hoover, DG & Harlander, SK. 1993. In Bacteriocins of lactic acid bacteria. ed. Dallas G. Hoover & Larry R. Steenson. Academic Press, Inc., California, pp. 23-37.
9. Kandier, O & Weiss, N. 1936. Genus Lactobacillus. In Bergey's Manual of Systematic Bacteriology, Vol 2, P. Sneath, N. S. Mair, M. E. Sharpe & J. G. Holt eds. The William and Wilkins Co., Baltimore, pp. 1209-1234.
10. Lankaputhra, WEV, Shah, NP & Britz, ML. 1996. Survival of bifidobacteria during refrigerated storage in the presence of acid and hydrogen peroxide. Milchwissenschaft. 51:65-70.
11. Martin, JH & Chou, KM. 1992. Selection of Bifidobacterium spp. for use as dietary adjuncts in cultured dairy foods. I. Tolerance to pH of yoghurt. Cult. Dairy Prod. J. 5:515-517.
12. Scardovi, V. 1986. Genus Bifidobacterium. In Bergey's Manual of Systematic Bacteriology, Vol 2, P. Sreath, N. S. Mair, M. E. Sharpie & J. G. Holt eds. The William and Wilkins Co., Baltimore, pp. 1418-1434.
13. Shah, NP, Lankaputhra, WEV, Britz, ML & Kyle, WSA. 1995. Survival of Lactobacillus acidophilus md Bifidobacteriuin bifidum in commercial yoghurt during refrigerated storage. Inter. Dairy J. 5:515-517.
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