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Article: Probiotic bacteria: Selective enumeration and survival in dairy foods

TitleProbiotic bacteria: Selective enumeration and survival in dairy foods
Authors
KeywordsBifidobacteria
Lactobacillus acidophilus
Lactobacillus casei
Selective enumeration
Survival
Issue Date2000
PublisherElsevier Inc. The Journal's web site is located at http://www.journalofdairyscience.org/
Citation
Journal Of Dairy Science, 2000, v. 83 n. 4, p. 894-907 How to Cite?
AbstractA number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp., and Lactobacillus casei. Because of the potential health benefits, these organisms are increasingly incorporated into dairy foods. However, studies have shown low viability of probiotics in market preparations. In order to assess viability of probiotic bacteria, it is important to have a working method for selective enumeration of these probiotic bacteria. Viability of probiotic bacteria is important in order to provide health benefits. Viability of probiotic bacteria can be improved by appropriate selection of acid and bile resistant strains, use of oxygen impermeable containers, two-step fermentation, micro-encapsulation, stress adaptation, incorporation of micronutrients such as peptides and amino acids and by sonication of yogurt bacteria. This review will cover selective enumeration and survival of probiotic bacteria in dairy foods.
Persistent Identifierhttp://hdl.handle.net/10722/144349
ISSN
2015 Impact Factor: 2.408
2015 SCImago Journal Rankings: 1.401
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:01:34Z-
dc.date.available2012-01-20T09:01:34Z-
dc.date.issued2000en_HK
dc.identifier.citationJournal Of Dairy Science, 2000, v. 83 n. 4, p. 894-907en_HK
dc.identifier.issn0022-0302en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144349-
dc.description.abstractA number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp., and Lactobacillus casei. Because of the potential health benefits, these organisms are increasingly incorporated into dairy foods. However, studies have shown low viability of probiotics in market preparations. In order to assess viability of probiotic bacteria, it is important to have a working method for selective enumeration of these probiotic bacteria. Viability of probiotic bacteria is important in order to provide health benefits. Viability of probiotic bacteria can be improved by appropriate selection of acid and bile resistant strains, use of oxygen impermeable containers, two-step fermentation, micro-encapsulation, stress adaptation, incorporation of micronutrients such as peptides and amino acids and by sonication of yogurt bacteria. This review will cover selective enumeration and survival of probiotic bacteria in dairy foods.en_HK
dc.languageengen_US
dc.publisherElsevier Inc. The Journal's web site is located at http://www.journalofdairyscience.org/en_HK
dc.relation.ispartofJournal of Dairy Scienceen_HK
dc.subjectBifidobacteriaen_HK
dc.subjectLactobacillus acidophilusen_HK
dc.subjectLactobacillus caseien_HK
dc.subjectSelective enumerationen_HK
dc.subjectSurvivalen_HK
dc.titleProbiotic bacteria: Selective enumeration and survival in dairy foodsen_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.pmid10791807-
dc.identifier.scopuseid_2-s2.0-0034166933en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0034166933&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume83en_HK
dc.identifier.issue4en_HK
dc.identifier.spage894en_HK
dc.identifier.epage907en_HK
dc.identifier.isiWOS:000086592100034-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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