Amir Mohamad Mortazavian
Students’ Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
[ 1 ] - Evaluation of Probiotic Survivability in Yogurt Exposed To Cold Chain Interruption
In this research, the survival of probiotic microorganisms in yogurts stored at room temperature (cold chain interruption conditions) was studied. Milk inoculated with yogurt bacteria (mixed culture of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and a single probiotic culture (L. acidophilus LA-5 or Bifidobacterium lactis Bb-12 or L. rhamnosus HN001 or L. paracasei...
[ 2 ] - Evaluation of Probiotic Survivability in Yogurt Exposed To Cold Chain Interruption
In this research, the survival of probiotic microorganisms in yogurts stored at room temperature (cold chain interruption conditions) was studied. Milk inoculated with yogurt bacteria (mixed culture of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and a single probiotic culture (L. acidophilus LA-5 or Bifidobacterium lactis Bb-12 or L. rhamnosus HN001 or L. paracasei...
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