Probiotication of tomato juice by lactic acid bacteria

Journal of Microbiology

Volumn 42, Issue 4, 2004, Pages 315-318

  Yoon, Kyung Young ^a   Woodams, Edward E ^b   Hang, Yong D ^b  

^a Yeungnam University   (South Korea)

^b Department of Obstetrics Gynecology   (United States)

Author keywords

Lactic acid bacteria; Probiotics; Tomato juice

Indexed keywords

PROBIOTIC AGENT;

ACIDITY; ARTICLE; BACTERIAL COUNT; BACTERIUM CULTURE; CELL COUNT; CELL VIABILITY; COLONY FORMING UNIT; CONTROLLED STUDY; FERMENTATION; FOOD ANALYSIS; HEALTH BEHAVIOR; INCUBATION TEMPERATURE; INOCULATION; LACTIC ACID BACTERIUM; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS PLANTARUM; MICROBIAL ACTIVITY; NONHUMAN; PH; STORAGE TEMPERATURE; TEMPERATURE DEPENDENCE; TOMATO;

BEVERAGES; CARBOHYDRATE METABOLISM; COLONY COUNT, MICROBIAL; CULTURE MEDIA, CONDITIONED; FERMENTATION; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LACTOBACILLUS; LYCOPERSICON ESCULENTUM; PROBIOTICS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS PLANTARUM; LYCOPERSICON ESCULENTUM;

EID: 12344269660     PISSN: 12258873     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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