Growth and acid production by lactic acid bacteria and bifidobacteria grown in skim milk containing honey

Journal of Food Science

Volumn 66, Issue 3, 2001, Pages 478-481

  Chick, H ^a   Shin, H S ^a   Ustunol, Z ^a  

^a MICHIGAN STATE UNIVERSITY   (United States)

Author keywords

Bifidobacteria; Fructose; Honey; Lactic acid bacteria; Milk; Sucrose

Indexed keywords

ACID; BACTERIAL GROWTH; CONCENTRATION (PARAMETERS); FERMENTED PRODUCT; FOOD PROCESSING; HONEY; INOCULATION; LACTIC ACID; MILK; PASTEURIZATION; TEMPERATURE;

BIFIDOBACTERIUM BIFIDUM; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS DELBRUECKII; STREPTOCOCCUS THERMOPHILUS;

EID: 0034977764     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.tb16134.x     Document Type: Article

References (33)

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3. Impedance measurement of growth of lactic acid bacteria in dairy cultures with honey addition
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12. U.S. food industry is 'sweet' on honey
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15. The antibacterial activity of honey: 2. Variation in the potency of the antibacterial activity
16. Non-peroxide antibacterial activity in some New Zealand honeys
17. Growth-enhancing supplements for various species of the genus Bifidobacterium
18. Growth requirements of Bifidobacterium strains in milk
19. Identification of some antibacterial constituents of New Zealand manuka honey
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21. Lactic acid bacteria on health and disease
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26. Susceptibility of Helicobacter pylori to the antibacterial activity of manuka honey
27. Analysis and the quantitation of the carbohydrates in honey using high-performance liquid chromatography
28. The oligosaccharide composition of some New Zealand honeys
29. Honey
30. Effect of accelerated storage conditions on the chemical composition and properties of Australian honeys. 1. Colour, acidity and total nitrogen content