Production of oligosaccharides in yogurt containing bifidobacteria and yogurt cultures

Journal of Dairy Science

Volumn 85, Issue 5, 2002, Pages 1058-1069

  Lamoureux, L ^a   Roy, D ^a   Gauthier, S F ^b  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b UNIVERSITÉ LAVAL   (Canada)

Author keywords

Bifidobacteria; Oligosaccharide; Survival; Synbiotics

Indexed keywords

BIFIDOBACTERIUM; BIFIDOBACTERIUM ANIMALIS; BIFIDOBACTERIUM BIFIDUM; BIFIDOBACTERIUM BREVE; BIFIDOBACTERIUM INFANTIS; BIFIDOBACTERIUM LONGUM; BIFIDOBACTERIUM LONGUM BV. INFANTIS;

BETA GALACTOSIDASE; LACTOSE; OLIGOSACCHARIDE; YOGHURT;

ARTICLE; BACTERIAL COUNT; BIFIDOBACTERIUM; BIOSYNTHESIS; FERMENTATION; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; PH; SPECIES DIFFERENCE; STREPTOCOCCUS; TEMPERATURE; TIME;

BETA-GALACTOSIDASE; BIFIDOBACTERIUM; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; LACTOSE; OLIGOSACCHARIDES; SPECIES SPECIFICITY; STREPTOCOCCUS; TEMPERATURE; TIME FACTORS; YOGURT;

EID: 0036562511     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(02)74166-0     Document Type: Article

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