Improved viability of bifidobacteria in fermented milk by cocultivation with Lactococcus lactis subspecies lactis

Journal of Dairy Science

Volumn 94, Issue 3, 2011, Pages 1112-1121

  Odamaki, T ^a   Xiao, J Z ^a   Yonezawa, S ^a   Yaeshima, T ^a   Iwatsuki, K ^a  

^a MORINAGA MILK INDUSTRY CO LTD   (Japan)

Author keywords

Bifidobacterium; Dissolved oxygen; Lactococcus lactis; Survival in fermented milk

Indexed keywords

ARTICLE; BIFIDOBACTERIUM; COCULTURE; DAIRY PRODUCT; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; LACTOCOCCUS LACTIS; METABOLISM; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; SYMBIOSIS;

BIFIDOBACTERIUM; COCULTURE TECHNIQUES; CULTURED MILK PRODUCTS; FOOD HANDLING; LACTOCOCCUS LACTIS; MICROBIAL VIABILITY; SYMBIOSIS;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM; BIFIDOBACTERIUM LONGUM; LACTOCOCCUS LACTIS;

EID: 79951685310     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2010-3286     Document Type: Article

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