Characteristics of carbonated fermented milk and survival of probiotic bacteria

International Dairy Journal

Volumn 10, Issue 3, 2000, Pages 213-220

  Vinderola, C G ^a   Gueimonde, M ^b   Delgado, T ^b   Reinheimer, J A ^a   Reyes Gavilán, C G De Los ^b  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b DEPARTMENT OF MICROBIOLOGY AND BIOCHEMISTRY OF DAIRY PRODUCTS   (Spain)

Author keywords

CO2; Fermented milks; Probiotic bacteria

Indexed keywords

ACIDIFICATION; ACIDITY; BACTERIAL CELL; BACTERIAL GROWTH; CARBON DIOXIDE; CELL SURVIVAL; FERMENTATION; FERMENTED PRODUCT; FREEZING; LACTIC ACID; MILK; PASTEURIZATION; REACTION MECHANISM; STARTER CULTURE; SURVIVAL;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM BIFIDUM; LACTOBACILLUS ACIDOPHILUS; STREPTOCOCCUS THERMOPHILUS;

EID: 0033836117     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(00)00031-5     Document Type: Article

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