Viability of probiotic bacteria in fermented frozen dairy desserts

Food Australia

Volumn 50, Issue 3, 1998, Pages 136-139

  Ravula, Ramakanth Rao ^a   Shah, Nagendra P ^a  

^a VICTORIA UNIVERSITY   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0040532526     PISSN: 10325298     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (8)

1. Dave, R & Shah, N. 1996. Evaluation of media for selcctive enumeration of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, L. acidophilus and Bifidobacterium spp. J. Dairy Sci. 79:1529-36.
2. Dubois, M, Gilles, KA, Hamilton, JK., Rebers, PA & Smith, F. 1956. Colorimetric method for determination of sugars and related substances Anal. Chem. 28:350-8.
3. Hekmat, S & McMahon, DJ. 1992. Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in ice cream for use as probiotic food J. Dairy Sci. 22:1415-22.
4. Holcomb, JE, Frank, JF & McGregor, JU. 1991. Viability of Lactobacillus acidophilus and Bifidobacterium bifidum in soft serve frozen yogurt. Cult. Dairy Prod. J. 26:4-5.
5. Lankaputhra, WEV & Shah, NP. 1995. Survival of Lactobacillus acidophilus and Bifidobacterium spp in presence of acid and bile salts. Cult. Dairy Prod. J. 30:2-7.
6. Lankaputhra, WEV, Shah, NP. & Britz, ML. 1996. Evaluation of media for selective enumeration of Lactobacillus acidophilus and Bifidobacterium spp. Food Australia, 48:112-8.
7. Laroia, S, & Martin, JH. 1991. Effect of pH on survival of Bifidobacterium bifidum and Lactobacillus acidophilus in frozen fermented dairy desserts. Cult. Dairy Prod. J. 26:3-21.
8. Modler, HW, McKellar RC, Goff HD & Mackie DA. 1990. Using ice cream as a mechanism to incorporate bifidobacteria and fructooligosaccharides into the human diet. Cult. Dairy Prod. J. 25:4-9.