Effect of acacia (Robinia pseudo-acacia L.) honey on the characteristic microflora of yogurt during refrigerated storage

International Journal of Food Microbiology

Volumn 108, Issue 2, 2006, Pages 272-275

  Varga, László ^a  

^a Institute of Food Science   (Hungary)

Author keywords

Acacia honey; Lactobacillus delbrueckii subsp. bulgaricus; Streptococcus thermophilus; Yogurt

Indexed keywords

LACTIC ACID; SWEETENING AGENT; YOGHURT;

ACACIA; ARTICLE; BACTERIAL STRAIN; FOOD FREEZING; FOOD STORAGE; HONEY; LACTIC ACID BACTERIUM; LACTOBACILLUS DELBRUECKII; LOW TEMPERATURE; MICROFLORA; NONHUMAN; PH; ROBINIA; STATISTICAL SIGNIFICANCE; STREPTOCOCCUS THERMOPHILUS; TEMPERATURE;

FOOD HANDLING; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LACTOBACILLUS DELBRUECKII; REFRIGERATION; ROBINIA; STREPTOCOCCUS THERMOPHILUS; TIME FACTORS; YOGURT;

ACACIA; BACTERIA (MICROORGANISMS); LACTOBACILLUS DELBRUECKII; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; ROBINIA; ROBINIA PSEUDO-ACACIA; STREPTOCOCCUS THERMOPHILUS;

EID: 33645913547     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.11.014     Document Type: Article

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