Physicochemical, microbiological and sensory profiles of fermented milk containing probiotic strains isolated from kefir

Journal of Dairy Research

Volumn 78, Issue 4, 2011, Pages 456-463

  Kakisu, Emiliano ^a,b   Irigoyen, Aurora ^c   Torre, Paloma ^c   De Antoni, Graciela L ^a,d,e   Abraham, Analía G ^a,b,d  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^c PUBLIC UNIVERSITY OF NAVARRE   (Spain)

^d FACULTAD DE CIENCIAS EXACTAS   (Argentina)

^e Universidad Provincial del Sudoeste   (Argentina)

Author keywords

Fermented milk; kefir; Lactobacillus plantarum; probiotic; sensory analysis

Indexed keywords

PROBIOTIC AGENT; SHIGA TOXIN;

ANIMAL; ARTICLE; CERCOPITHECUS; CHEMISTRY; DAIRY PRODUCT; DRUG ANTAGONISM; ENTEROHEMORRHAGIC ESCHERICHIA COLI; FERMENTATION; HUMAN; KLUYVEROMYCES; LACTOBACILLUS PLANTARUM; METABOLISM; MICROBIOLOGY; ODOR; PHYSICAL CHEMISTRY; STREPTOCOCCUS THERMOPHILUS; TASTE; VERO CELL;

ANIMALS; CERCOPITHECUS AETHIOPS; CULTURED MILK PRODUCTS; ENTEROHEMORRHAGIC ESCHERICHIA COLI; FERMENTATION; HUMANS; KLUYVEROMYCES; LACTOBACILLUS PLANTARUM; PHYSICOCHEMICAL PHENOMENA; PROBIOTICS; SHIGA TOXINS; SMELL; STREPTOCOCCUS THERMOPHILUS; TASTE; VERO CELLS;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; KLUYVEROMYCES MARXIANUS; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; STREPTOCOCCUS THERMOPHILUS;

EID: 80155172053     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S0022029911000653     Document Type: Article

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