Effect of inulin and lactulose on survival of lactobacillus acidophilus LA-5 and bifidobacterium bifidum BB-02 in acidophilus-bifidus Yoghurt

Food Science and Technology International

Volumn 11, Issue 1, 2005, Pages 19-24

  Ozer D ^a   Akin, S ^a   Ozer B ^a  

^a HARRAN UNIVERSITY   (Turkey)

Author keywords

Bifidobacterium bifidum; Lactobacillus acidophilus; Prebiotics; Probiotics; Yoghurt

Indexed keywords

ACIDITY; FOOD PRODUCTS; GELATION; HEAT TREATMENT; HYDROGEN PEROXIDE; OXYGEN; PH EFFECTS;

BIFIDOBACTERIUM BIFIDUM; LACTOBACILLUS ACIDOPHILUS; PREBIOTICS; PROBIOTICS; YOGHURT;

BACTERIA;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM BIFIDUM; LACTOBACILLUS ACIDOPHILUS;

EID: 15244340471     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/1082013205051275     Document Type: Article

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