Stability of free and immobilized Lactobacillus acidophilus and Bifidobacterium lactis in acidified milk and of immobilized B. lactis in yoghurt
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چکیده
منابع مشابه
Stability of Free and Immobilized Lactobacillus Acidophilus and Bifidobacterium Lactis in Acidified Milk and of Immobilized B. Lactis in Yoghurt
This study evaluated the stability of Bifidobacterium lactis (Bb-12) and of Lactobacillus acidophilus (La05) both free and immobilized in calcium alginate, in milk and in acidified milk (pH 5.0, 4.4 and 3.8). The stability of immobilized B. lactis in yoghurt (fermented to pH 4.2), during 28 days of refrigerated storage was also evaluated. The efficiency of two culture media (modified MRS agar a...
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متن کاملThe Effect of Dorema Aucheri on the Activities of Bifidobacterium Bifidum and Lactobacillus Acidophilus in Probiotic Milk and Yoghurt
Chicory plant (Dorema aucheri) belongs to Asteraceae family and contains flavonoids. Milk is a mixture of protein, fat, lactose, minerals. This research carried out in order to evaluate the effect of chicory plant on the activities of bifidobacterium bifidum and lactobacillus acidophilus. Four containers containing a liter of 1.5 % sterilized skim milk were s...
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ژورنال
عنوان ژورنال: Brazilian Journal of Microbiology
سال: 2004
ISSN: 1517-8382
DOI: 10.1590/s1517-83822004000100025