Probiotic Bacteria May Become Dormant during Storage
نویسندگان
چکیده
منابع مشابه
Improvements in Survival of Probiotic Bacteria, Rheology and Sensory Characteristics of Yogurts during Storage
Background and Objectives: Use of aloe vera gel in dairy industries is important for increasing quality of dairy products. In the present study, effects of aloe vera gel with inulin and whey powder on survival of probiotic bacteria, rheological and sensory characteristics of yogurt were investigated. Materials and Methods: Low-fat (1.5%) probiotic yogurts were prepared from pasteurized milks, ...
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In the present work, the effect of milk supplementation on viability of yogurt bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) and probiotic bacteria (Lactobacillus acidophilus and Bifidobacteria) was studied during yogurt manufacture and thirty three days storage. Incubation time to reach pH value of 4.5 was greatly affected by the addition of casein fract...
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The viability of probiotics in non-dairy food products during storage is required to meet content criteria for probiotic products. This study investigated whether non-dairy foods could be matrices for probiotics. Selected probiotic bacteria were coated on non-dairy foods under two storage conditions, and viabilities were assessed. The non-dairy foods were coated with 5-7 log cfu g-1 of Lactobac...
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ژورنال
عنوان ژورنال: Applied and Environmental Microbiology
سال: 2005
ISSN: 0099-2240,1098-5336
DOI: 10.1128/aem.71.3.1662-1663.2005