Biochemical Characteristics and Viability of Probiotic and Yogurt Bacteria in Yogurt during the Fermentation and Refrigerated Storage

Article English OPEN
F Sarvari; A.M. Mortazavian; M.R. Fazei;
(2014)
  • Publisher: Shahid Behehsti University of Medical Sciences
  • Journal: Applied Food Biotechnology (issn: 2345-5357, eissn: 2423-4214)
  • Publisher copyright policies & self-archiving
  • Subject: Biotechnology | Bifidobacteria, Lactobacillus acidophilus, Probiotic, Viability, Yogurt | TP248.13-248.65
    mesheuropmc: food and beverages | bacteria | fluids and secretions

This research aimed to investigate the viability of probiotic bacteria (<em>Lactobacillus acidophilus </em>LA-5 and <em>Bifidobacterium lactis </em>BB-12) and yogurt bacteria (<em>Streptococcus thermophilus</em> and <em>Lactobacillus delbrueckii </em>ssp. <em>bulgaricus... View more
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