KUALITAS YOGHURT YANG DIBUAT DENGAN KULTUR DUA (Lactobacillus bulgaricus DAN Streptococcus thermophilus) DAN TIGA BAKTERI (Lactobacillus bulgaricus, Streptococcus thermophilus DAN Lactobacillus acidophilus)
نویسندگان
چکیده
منابع مشابه
Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus survive gastrointestinal transit of healthy volunteers consuming yogurt.
To date, there is significant controversy as to the survival of yogurt bacteria (namely, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) after passage through the human gastrointestinal tract. Survival of both bacterial species in human feces was investigated by culture on selective media. Out of 39 samples recovered from 13 healthy subjects over a 12-day period of f...
متن کاملInteractions between Lactobacillus acidophilus strains and the starter cultures Lactobacillus bulgaricus and Streptococcus the
It has been observed that Lactobacillus acidophilus has poor survivability in fermented goats’ milk. In this study, interactions between L. acidophilus and starter cultures during goats’ milk fermentation were investigated using three strains of L. acidophilus: ATCC-11975, LA-5 and NCFM, and the starter cultures (Lactobacillus delbrueckii subsp. bulgaricus (LB350) and Streptococcus thermophilus...
متن کاملRecovery of Lactobacillus bulgaricus and Streptococcus thermophilus on Nine Commonly Used Agar Media.
Of the nine media tested, Eugon, Elliker's lactic agar, pH 6.8, and modified tryptic soy broth agars showed superior recovery of Lactobacillus bulgaricus and Streptococcus thermophilus strains.
متن کاملAntibiotic Resistances of Yogurt Starter Cultures Streptococcus thermophilus and Lactobacillus bulgaricus.
Twenty-nine strains of Lactobacillus bulgaricus and 15 strains of Streptococcus thermophilus were tested for resistance to 35 antimicrobial agents by using commercially available sensitivity disks. Approximately 35% of the isolates had uncharacteristic resistance patterns.
متن کاملGrowth and viability of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in traditional yoghurt enriched by honey and whey protein concentrate
The ability of whey protein concentrate (WPC) (1% w/v) and/or honey (2% and 4% w⁄v) to improve lactic acid bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) growth and viability in yoghurt during a 21 day period of storage was investigated. Another focus of this study was to examine fermentation kinetics and post-acidification rates through pH and lactic acid...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Chimica et Natura Acta
سال: 2015
ISSN: 2541-2574,2355-0864
DOI: 10.24198/cna.v3.n2.9192