Improving viability of Lactobacillus acidophilus and bifidobacteria in yogurt using two step fermentation and neutralised mix
- Author
- LANKAPUTHRA, W. E. V1 ; SHAH, N. P1
[1] Department of Biological and Food Sciences, Victoria University of Technology, PO Box 14428 MCMC, Melbourne Vic 8001, Australia - Source
Food Australia. 1997, Vol 49, Num 8, pp 363-366 ; ref : 18 ref
- ISSN
- 1032-5298
- Scientific domain
- Food science technology
- Publisher
- Australian Institute of Food Science and Technology, North Sydney
- Publication country
- Australia
- Document type
- Article
- Language
- English
- Keyword (fr)
- Bifidobacterium longum Calcium hydroxyde Fermentation Lactobacillus acidophilus Neutralisation Optimisation Probiotique Procédé fabrication Viabilité Yaourt Actinomycetaceae Actinomycetales Actinomycetes Bactérie Lactobacillaceae Produit laitier
- Keyword (en)
- Bifidobacterium longum Calcium hydroxide Fermentation Lactobacillus acidophilus Neutralization Optimization Probiotic Manufacturing process Viability Yogurt Actinomycetaceae Actinomycetales Actinomycetes Bacteria Lactobacillaceae Dairy product
- Keyword (es)
- Bifidobacterium longum Calcio hidróxido Fermentación Lactobacillus acidophilus Neutralización Optimización Probioticó Procedimiento fabricación Viabilidad Yogur Actinomycetaceae Actinomycetales Actinomycetes Bacteria Lactobacillaceae Producto lácteo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2781775
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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