Compositional characteristics of commercial yoghurt based on quantitative determination of viable lactic acid bacteria
2009
Pesic-Mikulec, D., Scientific Veterinary Institute of Serbia, Belgrade (Serbia) | Niketic, G.B., JPS Dairy Institute, Novi Beograd (Serbia)
The present investigation was undertaken to isolate from the commercial yoghurt the strains involved in its manufacture and determine the characteristics of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. This study is concerned with the lactic acid bacteria (L. delbrueckii subsp. bulgaricus and S. thermophilus) growth in yoghurt from involving different procedures and with the determination of the number of lactic acid bacteria in dependence of the temperature and acidity in the period of storage. Predominant samples of yoghurt were with 11-10**7/ml lactic acid lactococci (44.28%).
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