Some low homogenization pressures improve certain probiotic characteristics of yogurt culture bacteria and Lactobacillus acidophilus LA-K1

Journal of Dairy Science

Volumn 94, Issue 8, 2011, Pages 3725-3738

  Muramalla, T ^a   Aryana, K J ^a  

^a LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

Author keywords

Acid and bile tolerance; Dairy culture; Low homogenization pressure; Protease activity and growth

Indexed keywords

PEPTIDE HYDROLASE; PROBIOTIC AGENT; YOGHURT;

ARTICLE; BILE; FOOD CONTROL; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS DELBRUECKII; METABOLISM; MICROBIOLOGY; PRESSURE; STOMACH ACID; STREPTOCOCCUS THERMOPHILUS;

BILE; FOOD MICROBIOLOGY; GASTRIC ACID; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS DELBRUECKII; PEPTIDE HYDROLASES; PRESSURE; PROBIOTICS; STREPTOCOCCUS THERMOPHILUS; YOGURT;

BACTERIA (MICROORGANISMS); LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS DELBRUECKII; STREPTOCOCCUS SALIVARIUS;

EID: 79960636708     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2010-3737     Document Type: Article

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