Viability of Microencapsulated Bifidobacteria in Set Yogurt During Refrigerated Storage
نویسندگان
چکیده
منابع مشابه
Effect of milk supplementation on growth and viability of starter and probiotic bacteria in yogurt during refrigerated storage
In the present study, the effects of milk supplementation on growth and viability of yogurt (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) and probiotic bacteria (Lactobacillus acidophilus and bifidobacteria) were studied during yogurt production and 33 days of refrigerated storage. The incubation time to reach pH = 4.5 was greatly affected by the addition of milk ...
متن کاملThe Effect of Milk Supplementation on the Growth and Viability of Starter and Probiotic Bacteria in Yogurt during Refrigerated Storage
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...
متن کاملbiochemical characteristics and viability of probiotic and yogurt bacteria in yogurt during the fermentation and refrigerated storage
this research aimed to investigate the viability of probiotic bacteria ( lactobacillus acidophilus la-5 and bifidobacterium lactis bb-12) and yogurt bacteria ( streptococcus thermophilus and lactobacillus delbrueckii ssp. bulgaricus ) in yogurt during the fermentation, immediately after fermentation and during refrigerated storage (21 d, 4˚c). also the biochemical characteristics of milk as aff...
متن کاملthe effect of milk supplementation on the growth and viability of starter and probiotic bacteria in yogurt during refrigerated storage
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...
متن کاملViability of Lactobacillus Plantarum Incorporated with Sourdough Powder-Based Edible Film in Set Yogurt and Subsequent Changes During Post Fermentation Storage
Introduction: Due to the advantages of sourdough, its film production for food packaging could be interesting. This study aimed to evaluate the influence of probiotic sourdough based edible film covered on set yogurt and subsequent changes during post fermentation storage. Materials and Methods: The parameters examined included changes to the fermentation characteristics (pH, and viable counts...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 2000
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(00)75070-3