Survival of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-02 in white-brined cheese

International Journal of Food Sciences and Nutrition

Volumn 55, Issue 1, 2004, Pages 53-60

  Yilmaztekin, Murat ^a   Özer, Barbaros H ^b   Atasoy, Ferit ^b  

^a INONU UNIVERSITY   (Turkey)

^b HARRAN UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

NITROGEN; PEPTONE; PROBIOTIC AGENT; TYROSINE; WATER;

ARTICLE; BACTERIAL COUNT; BACTERIAL STRAIN; BACTERIAL SURVIVAL; BACTERIUM COLONY; BACTERIUM CULTURE; BIFIDOBACTERIUM BIFIDUM; BIOCHEMISTRY; CHEESE; CHEESE RIPENING; COLONY FORMING UNIT; CONTROLLED STUDY; DIET SUPPLEMENTATION; FOOD MICROBIOTECHNOLOGY; FOOD STORAGE; INOCULATION; LACTOBACILLUS ACIDOPHILUS; NONHUMAN; PROTEIN DEGRADATION; SOLUBILITY; TIME;

BIFIDOBACTERIUM; CASEINS; CHEESE; COLONY COUNT, MICROBIAL; FOOD MICROBIOLOGY; FOOD PRESERVATION; LACTOBACILLUS ACIDOPHILUS; NITROGEN; PEPTIDE FRAGMENTS; PROBIOTICS; SOLUBILITY; TYROSINE;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM BIFIDUM; LACTOBACILLUS ACIDOPHILUS;

EID: 0942277172     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.1080/09637480310001642484     Document Type: Article

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