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Article: Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in commercial yoghurt during refrigerated storage

TitleSurvival of Lactobacillus acidophilus and Bifidobacterium bifidum in commercial yoghurt during refrigerated storage
Authors
Issue Date1995
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/idairyj
Citation
International Dairy Journal, 1995, v. 5 n. 5, p. 515-521 How to Cite?
AbstractSamples of five brands of commercial yoghurt were obtained directly from the processors and enumeration of viable Lactobacillus acidophilus and Bifidobacterium bifidum and determination of pH was carried out at three-day intervals over a five-week period. Three of the five products contained 107-108 g-1 viable cells of L. acidophilus, whereas the other two products contained ≤ 105 of this organism initially. Similarly, the initial count of B. bifidum was 106-107 g-1 in two of five products, while the viable numbers of this organism were ≤ 103 in the other three products. All the products showed a constant decline in the viable count of L. acidophilus and B. bifidum during storage. Initial pH values ranged from 4.07 to 4.36 and these declined after five weeks of storage to pH 3.8-4.26. © 1995.
Persistent Identifierhttp://hdl.handle.net/10722/144375
ISSN
2015 Impact Factor: 1.938
2015 SCImago Journal Rankings: 0.991

 

DC FieldValueLanguage
dc.contributor.authorShah, NPen_HK
dc.contributor.authorLankaputhra, WEVen_HK
dc.contributor.authorBritz, MLen_HK
dc.contributor.authorKyle, WSAen_HK
dc.date.accessioned2012-01-20T09:01:42Z-
dc.date.available2012-01-20T09:01:42Z-
dc.date.issued1995en_HK
dc.identifier.citationInternational Dairy Journal, 1995, v. 5 n. 5, p. 515-521en_HK
dc.identifier.issn0958-6946en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144375-
dc.description.abstractSamples of five brands of commercial yoghurt were obtained directly from the processors and enumeration of viable Lactobacillus acidophilus and Bifidobacterium bifidum and determination of pH was carried out at three-day intervals over a five-week period. Three of the five products contained 107-108 g-1 viable cells of L. acidophilus, whereas the other two products contained ≤ 105 of this organism initially. Similarly, the initial count of B. bifidum was 106-107 g-1 in two of five products, while the viable numbers of this organism were ≤ 103 in the other three products. All the products showed a constant decline in the viable count of L. acidophilus and B. bifidum during storage. Initial pH values ranged from 4.07 to 4.36 and these declined after five weeks of storage to pH 3.8-4.26. © 1995.en_HK
dc.languageengen_US
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/idairyjen_HK
dc.relation.ispartofInternational Dairy Journalen_HK
dc.titleSurvival of Lactobacillus acidophilus and Bifidobacterium bifidum in commercial yoghurt during refrigerated storageen_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-s2.0-0001791478en_HK
dc.identifier.volume5en_HK
dc.identifier.issue5en_HK
dc.identifier.spage515en_HK
dc.identifier.epage521en_HK
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK
dc.identifier.scopusauthoridLankaputhra, WEV=6603120845en_HK
dc.identifier.scopusauthoridBritz, ML=7003914863en_HK
dc.identifier.scopusauthoridKyle, WSA=6701395970en_HK

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