Growth of probiotic bacteria and bifidobacteria in a soy yogurt formulation

International Journal of Food Microbiology

Volumn 116, Issue 1, 2007, Pages 174-181

  Farnworth, E R ^a   Mainville, I ^a   Desjardins, M P ^a   Gardner, N ^a   Fliss, I ^b   Champagne, C ^a  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^b UNIVERSITÉ LAVAL   (Canada)

Author keywords

Bifidobacteria; Probiotic; Soy beverage; Yogurt

Indexed keywords

SUGAR; YOGHURT;

ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BEVERAGE; BIFIDOBACTERIACEAE; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS JOHNSONII; LACTOBACILLUS RHAMNOSUS; MILK; NONHUMAN; PH MEASUREMENT; STREPTOCOCCUS THERMOPHILUS;

ANIMALS; BIFIDOBACTERIUM; CATTLE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD MICROBIOLOGY; HUMANS; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; MILK; PROBIOTICS; SOY FOODS; YOGURT;

LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; LACTOBACILLUS JOHNSONII; LACTOBACILLUS RHAMNOSUS;

EID: 33947589487     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.12.015     Document Type: Article

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