Viability of probiotic (Bifidobacterium, Lactobacillus acidophilus and Lactobacillus casei) and nonprobiotic microflora in Argentinian Fresco cheese

Journal of Dairy Science

Volumn 83, Issue 9, 2000, Pages 1905-1911

  Vinderola, C G ^a   Prosello, W ^b   Ghiberto, D ^b   Reinheimer, J A ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b Sucesores de A Williner SA   (Argentina)

Author keywords

Bifidobacterium; Fresco cheese; Lactobacillus acidophilus; Lactobacillus casei; Probiotic cheese

Indexed keywords

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM; BIFIDOBACTERIUM BIFIDUM; BIFIDOBACTERIUM LONGUM; BIFIDOBACTERIUM SP.; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; LACTOCOCCUS LACTIS; STREPTOCOCCUS THERMOPHILUS;

PROBIOTIC AGENT;

ARTICLE; BACTERIAL COUNT; BIFIDOBACTERIUM; CHEESE; COLD; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; MICROBIOLOGY; PH; TIME;

BIFIDOBACTERIUM; CHEESE; COLD; COLONY COUNT, MICROBIAL; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; PROBIOTICS; TIME FACTORS;

EID: 0034277498     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(00)75065-X     Document Type: Article

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