Effect of milk supplementation on growth and viability of starter and probiotic bacteria in yogurt during refrigerated storage
دریافت مدرک
FullText
اندازه فایل:
50.27کیلوبایتنوع فايل (MIME):
PDFنوع مدرک
TextFull paper (Original article)
زبان مدرک
Englishچکیده
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 powder (MP), tryptone (TRY) and sucrose (SUC). Also, the increase in titrable acidity depended on added supplement. Viable counts of L. delbrueckii subsp. bulgaricus were significantly (P
کلید واژگان
Probiotic yogurtSupplementation
Viability
Starter bacteria
شماره نشریه
3تاریخ نشر
2012-09-011391-06-11
ناشر
Shiraz Universityمعاونت پژوهشی دانشگاه شیراز
سازمان پدید آورنده
Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, IranPh.D. Student in Biotechnology, Department of Stock-Breeding's Production Technology, Technology Faculty, Armenian Agricultural Academy, Yerevan, Armenia, and Fars Pegah Pasteurized Milk Company, Shiraz, Iran
MSc Student in Food Science and Technology, Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran, and Fars Pegah Pasteurized Milk Company, Shiraz, Iran
Department of Stock-Breeding's Production Technology, Technology Faculty, Armenian Agricultural Academy, Yerevan, Armenia
BSc in Microbiology, Fars Pegah Pasteurized Milk Company, Shiraz, Iran
Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
شاپا
1728-19972252-0589
