The influence of selected prebiotics on the growth of lactic acid bacteria for bio-yoghurt production

Acta Scientiarum Polonorum, Technologia Alimentaria

Volumn 10, Issue 4, 2011, Pages 455-466

  Gustaw, Waldemar ^a   Kordowska Wiater, Monika ^a   Kozioł, Justyna ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Lab; Storage; Syneresis; Texture; Yoghurt

Indexed keywords

APPARENT VISCOSITY; BIFIDOBACTERIA; BIFIDOBACTERIUM; FERMENTED FOODS; FRUCTO-OLIGOSACCHARIDES; GUT BACTERIA; LAB; LACTIC ACID BACTERIA; PREBIOTICS; PROBIOTIC BACTERIA; PROBIOTICS; REFRIGERATED STORAGES; RESISTANT STARCH; SKIMMED MILK; STIMULATORY EFFECTS; STRUCTURAL SIMILARITY; SYNERESIS; THERMOPHILUS; VIABLE COUNT; YOGHURT;

ENERGY STORAGE; FOOD ADDITIVES; FOOD STORAGE; HARDNESS; LACTIC ACID; STARCH; TEXTURES; VISCOSITY;

BACTERIA;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM; BIFIDOBACTERIUM SP.; STREPTOCOCCUS;

IDOLAX; INULIN; OLIGOSACCHARIDE; PREBIOTIC AGENT; PROBIOTIC AGENT; YOGHURT;

ARTICLE; BACTERIAL COUNT; BIFIDOBACTERIUM; CLASSIFICATION; DIET SUPPLEMENTATION; FERMENTATION; FLOW KINETICS; FOOD STORAGE; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; METABOLISM; METHODOLOGY; MICROBIOLOGY; PH; STREPTOCOCCUS;

BIFIDOBACTERIUM; COLONY COUNT, MICROBIAL; DIETARY SUPPLEMENTS; FERMENTATION; FOOD STORAGE; HYDROGEN-ION CONCENTRATION; INULIN; LACTOBACILLACEAE; OLIGOSACCHARIDES; PREBIOTICS; PROBIOTICS; RHEOLOGY; STREPTOCOCCUS; YOGURT;

EID: 82355171580     PISSN: 16440730     EISSN: 18989594     Source Type: Journal    
DOI: None     Document Type: Article

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