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Article: Improving viability of Lactobacillus acidophilus and bifidobacteria in yogurt using two step fermentation and neutralised mix

TitleImproving viability of Lactobacillus acidophilus and bifidobacteria in yogurt using two step fermentation and neutralised mix
Authors
Lankaputhra, WEVShah, NP
Issue Date1997
Citation
Food Australia, 1997, v. 49 n. 8, p. 363-366 How to Cite?
AbstractFermentation with probiotic bacteria and then with yogurt bacteria increased the initial counts of Lactobacillus acidophilus 2409 and Bifidobacterium longum 1941 in yogurt and their viability during six weeks storage at 4°C was satisfactory. Neutralisation of mix with Ca(OH)2 also increased initial counts of L. acidophilus 2409 and B. longum 1941 with satisfactory viability. Two-step fermentation increased the incubation time by 2 h and neutralisation of mix with Ca(OH)2 by 20 to 60 min.
Persistent Identifierhttp://hdl.handle.net/10722/144365
ISSN
1032-5298
2016 Impact Factor: 0.026
2020 SCImago Journal Rankings: 0.104
References
References in Scopus

 

DC FieldValueLanguage
dc.contributor.authorLankaputhra, WEVen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:01:39Z-
dc.date.available2012-01-20T09:01:39Z-
dc.date.issued1997en_HK
dc.identifier.citationFood Australia, 1997, v. 49 n. 8, p. 363-366en_HK
dc.identifier.issn1032-5298en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144365-
dc.description.abstractFermentation with probiotic bacteria and then with yogurt bacteria increased the initial counts of Lactobacillus acidophilus 2409 and Bifidobacterium longum 1941 in yogurt and their viability during six weeks storage at 4°C was satisfactory. Neutralisation of mix with Ca(OH)2 also increased initial counts of L. acidophilus 2409 and B. longum 1941 with satisfactory viability. Two-step fermentation increased the incubation time by 2 h and neutralisation of mix with Ca(OH)2 by 20 to 60 min.en_HK
dc.languageengen_US
dc.relation.ispartofFood Australiaen_HK
dc.titleImproving viability of Lactobacillus acidophilus and bifidobacteria in yogurt using two step fermentation and neutralised mixen_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-s2.0-0031490321en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0031490321&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume49en_HK
dc.identifier.issue8en_HK
dc.identifier.spage363en_HK
dc.identifier.epage366en_HK
dc.identifier.scopusauthoridLankaputhra, WEV=6603120845en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK
dc.identifier.issnl1032-5298-

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