Isolation and identification of lactobacilli from novel-type probiotic and mild yoghurts and their stability during refrigerated storage

International Journal of Food Microbiology

Volumn 47, Issue 1-2, 1999, Pages 79-87

  Schillinger, U ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

DNA homology; Lactobacilli; Probiotics; Stability; Yoghurts

Indexed keywords

YOGHURT;

ARTICLE; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; CONSUMER; DAIRY PRODUCT; DNA DNA HYBRIDIZATION; FOOD CONTAMINATION; FOOD STORAGE; FREEZING; HEALTH STATUS; LACTOBACILLUS ACIDOPHILUS; SEQUENCE HOMOLOGY;

ANIMALS; CATTLE; COLONY COUNT, MICROBIAL; DNA, BACTERIAL; FOOD MICROBIOLOGY; FOOD PRESERVATIVES; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; NUCLEIC ACID HYBRIDIZATION; PHENOTYPE; PROBIOTICS; REFRIGERATION; SEQUENCE HOMOLOGY, NUCLEIC ACID; YOGURT;

BACTERIA (MICROORGANISMS); LACTOBACILLI CASEI; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; LACTOBACILLUS CRISPATUS; LACTOBACILLUS JOHNSONII; LACTOBACILLUS PARACASEI; LACTOBACILLUS RHAMNOSUS; POSIBACTERIA;

EID: 0033103738     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(99)00014-8     Document Type: Article

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