Effect of refrigerated storage temperature on the viability of probiotic micro-organisms in yogurt

International Journal of Dairy Technology

Volumn 60, Issue 2, 2007, Pages 123-127

  Mortazavian, A M ^a   Ehsani, M R ^a   Mousavi, S M ^a   Rezaei, K ^a   Sohrabvandi, S ^a   Reinheimer, J A ^b  

^a UNIVERSITY OF TEHRAN   (Iran)

^b UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Bifidobacterium lactis; L. acidophilus; Probiotic; Refrigeration temperature; Viability; Yogurt

Indexed keywords

PROBIOTIC AGENT; YOGHURT;

ARTICLE; BIFIDOBACTERIUM; BIFIDOBACTERIUM ANIMALIS; FOOD STORAGE; FREEZING; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS DELBRUECKII; MICROBIAL VIABILITY; MICROORGANISM; NONHUMAN; PRIORITY JOURNAL; STORAGE TEMPERATURE; STREPTOCOCCUS THERMOPHILUS;

BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS DELBRUECKII; STREPTOCOCCUS THERMOPHILUS;

EID: 34247244045     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2007.00306.x     Document Type: Article

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