Natural exopolysaccharides enhance survival of lactic acid bacteria in frozen dairy desserts

Journal of Dairy Science

Volumn 84, Issue 6, 2001, Pages 1367-1374

  Hong, Sung H ^a,b   Marshall, Robert T ^a  

^a UNIVERSITY OF MISSOURI   (United States)

^b Seoul National University   (South Korea)

Author keywords

Capsule; Freezing; Survival; galactosidase

Indexed keywords

BACTERIAL POLYSACCHARIDE; BETA GALACTOSIDASE; EXOPOLYSACCHARIDE, BACILLUS;

ANIMAL; ARTICLE; BACTERIAL COUNT; DAIRY PRODUCT; ENZYMOLOGY; FOOD CONTROL; FOOD HANDLING; FREEZING; GROWTH, DEVELOPMENT AND AGING; ICE CREAM; LACTOBACILLUS; METABOLISM; METHODOLOGY; MICROBIOLOGY; MICROCAPSULE; TEMPERATURE; TIME;

ANIMALS; BETA-GALACTOSIDASE; CAPSULES; COLONY COUNT, MICROBIAL; DAIRY PRODUCTS; FOOD HANDLING; FOOD MICROBIOLOGY; FREEZING; ICE CREAM; LACTOBACILLUS; POLYSACCHARIDES, BACTERIAL; TEMPERATURE; TIME FACTORS;

EID: 0035376987     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(01)70167-1     Document Type: Article

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