Effect of production conditions on the stability of a human bifidobacterial species Bifidobacterium longum in yogurt

Letters in Applied Microbiology

Volumn 49, Issue 6, 2009, Pages 715-720

  Abe, F ^a   Tomita, S ^a   Yaeshima, T ^a   Iwatsuki, K ^a  

^a MORINAGA MILK INDUSTRY CO LTD   (Japan)

Author keywords

Bifidobacteria; Bifidobacterium longum; Human origin; Stability survival; Yogurt

Indexed keywords

FERMENTATION; STARTERS;

BIFIDOBACTERIA; BIFIDOBACTERIUM LONGUM; ENVIRONMENTAL FACTORS; FERMENTATION TEMPERATURE; HUMAN BIFIDOBACTERIA; HUMAN ORIGIN; LACTOCOCCUS LACTIS; OPTIMAL PRODUCTION; PROBIOTIC YOGURT; PRODUCTION CONDITION; STORAGE PERIODS; YOGURT;

DAIRY PRODUCTS;

YOGHURT;

BACTERIUM; ENVIRONMENTAL FACTOR; FERMENTATION; MILK; PROBIOTICS; SURVIVAL;

ARTICLE; BACTERIAL STRAIN; BACTERIAL SURVIVAL; BACTERIUM ISOLATE; BIFIDOBACTERIACEAE; BIFIDOBACTERIUM LONGUM; COLONY FORMING UNIT; CONTROLLED STUDY; FERMENTATION; FOOD FREEZING; FOOD PROCESSING; FOOD STORAGE; FREEZE DRYING; LACTOCOCCUS LACTIS; LOW TEMPERATURE; NONHUMAN; STORAGE TEMPERATURE; SURVIVAL TIME;

ANIMALIA; BIFIDOBACTERIUM LONGUM; LACTOCOCCUS LACTIS;

EID: 70449470934     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/j.1472-765X.2009.02719.x     Document Type: Article

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