Survival of Lactobacillus bulgaricus and Bifidobacterium animalis in yoghurts made from commercial starter cultures during refrigerated storage

Survival of Lactobacillus bulgaricus and Bifidobacterium animalis in yoghurts made from commercial starter cultures during refrigerated storage

<p class="PotText" style="line-height: 115%;">All over the world, fermented dairy products have been consumed for nutrition and maintenance of good health for a very long time. This study evaluated the survival of <em>Lactobacillus delbrueckii</em> ssp. <em&g...

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Bibliographic Details
Main Authors:	Eva Dudriková, Mária Nagyová, Zuzana Dičáková
Format:	Article
Language:	English
Published:	HACCP Consulting 2017-01-01
Series:	Potravinarstvo
Subjects:	survival yoghurt bacteria Bifidobacterium animalis ssp. lactis BB-12 acidity storage temperature
Online Access:	http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/758

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