Changes in growth and survival of Bifidobacterium by coculture with Propionibacterium in soy milk, cow's milk, and modified MRS medium

International Journal of Food Microbiology

Volumn 157, Issue 1, 2012, Pages 65-72

  Wu, Qian Qian ^a   You, Hyun Ju ^a   Ahn, Hyung Jin ^a   Kwon, Bin ^b   Ji, Geun Eog ^a,b  

^a Seoul National University   (South Korea)

^b Bifido Co   (South Korea)

Author keywords

Bifidobacterium; Coculture; Milk fermentation; Propionibacterium; Soy milk fermentation

Indexed keywords

LACTIC ACID; ORGANIC COMPOUND;

ARTICLE; BACTERIAL GROWTH; BACTERIAL SURVIVAL; BIFIDOBACTERIUM ADOLESCENTIS; CELL COUNT; CELL SURVIVAL; COCULTURE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CULTURE MEDIUM; FERMENTATION; MILK; MONOCULTURE; NONHUMAN; PH; PROPIONIBACTERIUM FREUDENREICHII; SOYBEAN MILK;

ANIMALS; BIFIDOBACTERIUM; CARBOHYDRATES; CATTLE; COCULTURE TECHNIQUES; DAIRY PRODUCTS; FEMALE; FERMENTATION; HYDROGEN-ION CONCENTRATION; LACTIC ACID; MILK; PROPIONIBACTERIUM; SOY MILK;

BIFIDOBACTERIUM; BIFIDOBACTERIUM ADOLESCENTIS; GLYCINE MAX; PROPIONIBACTERIUM; PROPIONIBACTERIUM FREUDENREICHII SUBSP. SHERMANII;

EID: 84861749232     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.04.013     Document Type: Article

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