Effects of yogurt starter cultures on the survival of Lactobacillus acidophilus

International Journal of Food Microbiology

Volumn 145, Issue 1, 2011, Pages 169-175

  Ng, Elizabeth W ^a   Yeung, Marie ^a   Tong, Phillip S ^a  

^a CALIFORNIA POLYTECHNIC STATE UNIVERSITY   (United States)

Author keywords

Acid; Lactobacillus acidophilus; Survival; Yogurt starter cultures

Indexed keywords

GLUCONOLACTONE; HYDROGEN PEROXIDE; PROBIOTIC AGENT; YOGHURT;

ACIDITY; ARTICLE; BACTERIAL CELL; BACTERIAL COUNT; BACTERIAL STRAIN; BACTERIAL SURVIVAL; CELL COUNT; CELL VIABILITY; CONTROLLED STUDY; DRUG DELIVERY SYSTEM; FERMENTATION; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS DELBRUECKII; NONHUMAN; PASTEURIZATION; PH; STARTER CULTURE; STEADY STATE; STORAGE TEMPERATURE; STREPTOCOCCUS THERMOPHILUS;

ACIDS; COLONY COUNT, MICROBIAL; FERMENTATION; GLUCONATES; HYDROGEN PEROXIDE; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS DELBRUECKII; LACTONES; MICROBIAL VIABILITY; PROBIOTICS; STREPTOCOCCUS THERMOPHILUS; YOGURT;

LACTOBACILLUS ACIDOPHILUS; STREPTOCOCCUS THERMOPHILUS;

EID: 79951556713     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.12.006     Document Type: Article

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