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Article: Viability of probiotic bacteria in fermented frozen dairy desserts

TitleViability of probiotic bacteria in fermented frozen dairy desserts
Authors
Issue Date1998
Citation
Food Australia, 1998, v. 50 n. 3, p. 136-139 How to Cite?
AbstractYogurt bacteria (Streptococcus thermophilus and Lactobacillus delbruekii ssp. bulgaricus) and probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium spp.), 41 strains in all, were screened for ability to survive under frozen conditions, in presence of sugar (8 and 16%) and under acidic conditions. Three batches of yogurt prepared using three different strains each of 5. thermophilus, L. delbrueckii ssp. bulgaricus, L. acidophilus and Bifidobacterium spp. were mixed with a base mix and frozen. In a separate experiment, three batches of yogurt were made with yogurt bacteria only and probiotic bacteria were added just before freezing. The viability of yogurt and probiotic organisms in the frozen desserts was monitored for 12 weeks. Further, two 1000 L batches of fermented dairy desserts were made using selected strains of yogurt and probiotic bacteria and the viability of both organisms was monitored for 12 weeks. Most of the organisms survived freezing, acidic conditions and the presence of high levels of sugar.
Persistent Identifierhttp://hdl.handle.net/10722/144358
ISSN
2015 Impact Factor: 0.125
2015 SCImago Journal Rankings: 0.102
References

 

DC FieldValueLanguage
dc.contributor.authorRavula, RRen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:01:37Z-
dc.date.available2012-01-20T09:01:37Z-
dc.date.issued1998en_HK
dc.identifier.citationFood Australia, 1998, v. 50 n. 3, p. 136-139en_HK
dc.identifier.issn1032-5298en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144358-
dc.description.abstractYogurt bacteria (Streptococcus thermophilus and Lactobacillus delbruekii ssp. bulgaricus) and probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium spp.), 41 strains in all, were screened for ability to survive under frozen conditions, in presence of sugar (8 and 16%) and under acidic conditions. Three batches of yogurt prepared using three different strains each of 5. thermophilus, L. delbrueckii ssp. bulgaricus, L. acidophilus and Bifidobacterium spp. were mixed with a base mix and frozen. In a separate experiment, three batches of yogurt were made with yogurt bacteria only and probiotic bacteria were added just before freezing. The viability of yogurt and probiotic organisms in the frozen desserts was monitored for 12 weeks. Further, two 1000 L batches of fermented dairy desserts were made using selected strains of yogurt and probiotic bacteria and the viability of both organisms was monitored for 12 weeks. Most of the organisms survived freezing, acidic conditions and the presence of high levels of sugar.en_HK
dc.languageengen_US
dc.relation.ispartofFood Australiaen_HK
dc.titleViability of probiotic bacteria in fermented frozen dairy dessertsen_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.scopuseid_2-s2.0-0040532526en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0040532526&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume50en_HK
dc.identifier.issue3en_HK
dc.identifier.spage136en_HK
dc.identifier.epage139en_HK
dc.identifier.scopusauthoridRavula, RR=6603010413en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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