Survival of probiotic bacteria in South African commercial bio-yogurt

South African Journal of Science

Volumn 98, Issue 5-6, 2002, Pages 298-300

  Lourens Hattingh, A ^a   Viljoen, B C ^a  

^a UNIVERSITY OF THE FREE STATE   (South Africa)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD SCIENCE; PROBIOTICS;

BIFIDOBACTERIUM BIFIDUM; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS BULGARICUS; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; STREPTOCOCCUS THERMOPHILUS;

EID: 0036348140     PISSN: 00382353     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (23)

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5. Effect of low pH on the ability of Lactobacillus acidophilus to survive and adhere to human intestinal cells
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7. Survival and residual activity of Lactobacillus acidophilus frozen cultures under different conditions
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10. Differential enumeration of Lactobacillus acidophilus in yogurt
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18. Selection of bifidobacteria for use as dietary adjuncts in cultured dairy foods: 1 - Tolerance to pH of yogurt
19. Associative bacterial growth in yogurt starters, initial observation on stimulatory factors
20. Survival of Streptococcus thermophilus and Lactobacillus bulgaricus in commercial and experimental yogurts