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The influence of bacteriocin-producing probiotic starter cultures on fermentation time and post-acidification in yoghurt

Stevens, Alexandra (2003) The influence of bacteriocin-producing probiotic starter cultures on fermentation time and post-acidification in yoghurt. Research Master thesis, Victoria University of Technology.

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Abstract

The main objective of this study was to use bacteriocin producing Lactobacillus acidophilus strain LA-5 for the in situ lysis of Lactobacillus delbrueckii subsp. bulgaricus for reducing fermentation time, enhancing viability and survival of probiotic bacteria in fermented dairy foods, and for controlling post-acidification. To achieve these objectives it was necessary to study viability of probiotic bacteria in yoghurt and observe fermentation time and post-acidification.

Item Type: Thesis (Research Master thesis)
Additional Information:

Master of Science

Uncontrolled Keywords: Yogurt, Microbiology, Bacterial starter cultures, Bacteriocins, probiotics, fermentation, Lactobacillus acidophilus, acidification
Subjects: FOR Classification > 0908 Food Sciences
FOR Classification > 1003 Industrial Biotechnology
Faculty/School/Research Centre/Department > School of Engineering and Science
Depositing User: VU Library
Date Deposited: 02 Sep 2010 23:33
Last Modified: 23 May 2013 16:45
URI: http://vuir.vu.edu.au/id/eprint/15698
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