期刊
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
卷 62, 期 3, 页码 397-404出版社
WILEY
DOI: 10.1111/j.1471-0307.2009.00497.x
关键词
Probiotics; Starter culture; Yoghurt and Lactic acid bacteria
资金
- FAPESP (The State of Sao Paulo Research Foundation)
- CNPq
This study investigated the viability of probiotic (Lactobacillus acidophilus LA5, Lactobacillus rhamnosus LBA and Bifidobacterium animalis subsp. lactis BL-04) in milk fermented with Lactobacillus delbrueckii subsp. bulgaricus LB340 and Streptococcus thermophilus TAO (yoghurt - Y). Each probiotic strain was grown separately in co-culture with Y and in blends of different combinations. Blends affected fermentation time(s), pH and firmness during storage at 4 degrees C. The product made with Y plus B. animalis subsp. lactis and L. rhamnosus had counts of viable cells at the end of shelf life that met the minimum required to achieve probiotic effect. However, L. acidophilus and L. delbrueckii subsp. bulgaricus were inhibited.
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