Impact of a plant extract on the viability of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in nonfat yogurt

International Dairy Journal

Volumn 20, Issue 10, 2010, Pages 665-672

  Michael, Minto ^a   Phebus, Randall K ^a   Schmidt, Karen A ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

A PLANTS; L-CYSTEINE; LACTOBACILLUS BULGARICUS; LACTOBACILLUS DELBRUECKII; PHYSICOCHEMICAL ANALYSIS; PHYSICOCHEMICAL CHARACTERISTICS; PLANT EXTRACT; REDOX POTENTIALS; SODIUM ACETATE; STARTER CULTURES; STREPTOCOCCUS THERMOPHILUS; TITRATABLE ACIDITY;

REDOX REACTIONS; SODIUM;

DAIRY PRODUCTS;

ALLIUM CEPA; ALLIUM SATIVUM; CITRUS; LACTOBACILLUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; STREPTOCOCCUS THERMOPHILUS;

EID: 77955517955     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2010.03.005     Document Type: Article

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