Sensitivity of bifidobacteria to oxygen and redox potential in non-fermented pasteurized milk

International Dairy Journal

Volumn 16, Issue 9, 2006, Pages 1038-1048

  Bolduc, Marie Pierre ^a   Raymond, Yves ^b   Fustier, Patrick ^b   Champagne, Claude P ^b   Vuillemard, Jean Christophe ^a  

^a LAVAL UNIVERSITY   (Canada)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Bifidobacteria; Oxygen; Redox potential; Viability

Indexed keywords

BACTERIA; BIOASSAY; FERMENTATION; OXYGEN; REDOX REACTIONS; REDUCTION;

BIFIDOBACTERIA; REDOX POTENTIAL; VIABILITY;

DAIRY PRODUCTS;

BIFIDOBACTERIUM;

EID: 33646680769     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2005.10.030     Document Type: Article

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