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Article: Viability of probiotic bacteria and concentrations of organic acids in commercial yoghurts during refrigerated storage

TitleViability of probiotic bacteria and concentrations of organic acids in commercial yoghurts during refrigerated storage
Authors
Issue Date2007
Citation
Food Australia, 2007, v. 59 n. 4, p. 121-126 How to Cite?
AbstractYoghurts (four varieties), prepared using Streptococcus thermophilus and Lactobacttlus delbrueckii ssp. bulgaricus and containing three probiotic strains, Bifidobacterium animalis Bb-12, L. acidophilus La-5 and L. rhamnosus GG, were examined for viability over a month of refrigerated storage. At 1, 7, 14, 21 and 28 days of refrigerated storage, the yoghurts contained stable viable populations of B. animalis Bb-12, L. acidophilus La-5 and L. rhamnosus GG, with no significant changes between intervals (P > 0.05), populations remaining at 8.0 to 8.7 logjo viable cells/mL for the projected shelf life. Decreases in pH between storage intervals appeared to reduce the viable populations of probiotic bacteria in each yoghurt (P > 0.05). Low pH levels (≤ pH 4.0) were due to lactic and acetic acids and acids derived from fruit juice flavourings. The concentration of lactic acid was significantly greater than acetic acid in each yoghurt (P > 0.05).
Persistent Identifierhttp://hdl.handle.net/10722/178990
ISSN
2015 Impact Factor: 0.125
2015 SCImago Journal Rankings: 0.102
References

 

DC FieldValueLanguage
dc.contributor.authorDonkor, ONen_US
dc.contributor.authorTsangalis, Den_US
dc.contributor.authorShah, NPen_US
dc.date.accessioned2012-12-19T09:51:16Z-
dc.date.available2012-12-19T09:51:16Z-
dc.date.issued2007en_US
dc.identifier.citationFood Australia, 2007, v. 59 n. 4, p. 121-126en_US
dc.identifier.issn1032-5298en_US
dc.identifier.urihttp://hdl.handle.net/10722/178990-
dc.description.abstractYoghurts (four varieties), prepared using Streptococcus thermophilus and Lactobacttlus delbrueckii ssp. bulgaricus and containing three probiotic strains, Bifidobacterium animalis Bb-12, L. acidophilus La-5 and L. rhamnosus GG, were examined for viability over a month of refrigerated storage. At 1, 7, 14, 21 and 28 days of refrigerated storage, the yoghurts contained stable viable populations of B. animalis Bb-12, L. acidophilus La-5 and L. rhamnosus GG, with no significant changes between intervals (P > 0.05), populations remaining at 8.0 to 8.7 logjo viable cells/mL for the projected shelf life. Decreases in pH between storage intervals appeared to reduce the viable populations of probiotic bacteria in each yoghurt (P > 0.05). Low pH levels (≤ pH 4.0) were due to lactic and acetic acids and acids derived from fruit juice flavourings. The concentration of lactic acid was significantly greater than acetic acid in each yoghurt (P > 0.05).en_US
dc.languageengen_US
dc.relation.ispartofFood Australiaen_US
dc.titleViability of probiotic bacteria and concentrations of organic acids in commercial yoghurts during refrigerated storageen_US
dc.typeArticleen_US
dc.identifier.emailShah, NP: npshah@hku.hken_US
dc.identifier.authorityShah, NP=rp01571en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.scopuseid_2-s2.0-34147174283en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-34147174283&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume59en_US
dc.identifier.issue4en_US
dc.identifier.spage121en_US
dc.identifier.epage126en_US
dc.identifier.scopusauthoridDonkor, ON=8988839100en_US
dc.identifier.scopusauthoridTsangalis, D=6508214893en_US
dc.identifier.scopusauthoridShah, NP=7401823907en_US

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