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.
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)|
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|
|ePrint Statistics:||View download statistics for this item|
Repository staff only