Prediction of Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus populations in yoghurt by Curie point pyrolysis-mass spectrometry

Journal of Microbiological Methods

Volumn 48, Issue 2-3, 2002, Pages 271-279

  Talon, R ^a   Walter, D ^a   Viallon, C ^a   Berdague J L ^a  

^a CEMAGREF   (France)

Author keywords

Lactic acid bacteria counts; Pyrolysis mass spectrometry; Transparisation; Yoghurt

Indexed keywords

AGAR; YOGHURT;

ANALYTIC METHOD; ARTICLE; ARTIFICIAL NEURAL NETWORK; BACTERIAL COUNT; BACTERIAL GROWTH; BACTERIUM DETECTION; CENTRIFUGATION; CONTROLLED STUDY; EVALUATION; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS BULGARICUS; LACTOBACILLUS DELBRUECKII; MASS SPECTROMETRY; NONHUMAN; PREDICTION; PRIORITY JOURNAL; STREPTOCOCCUS SALIVARIUS; STREPTOCOCCUS THERMOPHILUS; TURBIDIMETRY;

AGAR; FERMENTATION; LACTOBACILLUS; MASS SPECTROMETRY; NEPHELOMETRY AND TURBIDIMETRY; STREPTOCOCCUS; YOGURT;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; STREPTOCOCCUS; STREPTOCOCCUS SALIVARIUS; STREPTOCOCCUS THERMOPHILUS;

EID: 0036145654     PISSN: 01677012     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0167-7012(01)00329-3     Document Type: Article

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