Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt - A review

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Ashraf, Rabia and Shah, Nagendra P (2011) Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt - A review. International Journal of Food Microbiology, 149 (3). pp. 194-208. ISSN 0168-1605

Abstract

Probiotics are non-pathogenic microorganisms mostly of human origin which, when administered in adequate amounts, confer a health benefit on the host and are able to prevent or improve some diseases (Fric, 2007). Following recommendations of a FAO/WHO working group on the evaluation of probiotics in food (2002), the suggested definition of probiotics is ‘live microorganisms which when administered in adequate amounts confer a health benefit on the host’.

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Item type Article
URI https://vuir.vu.edu.au/id/eprint/10384
DOI https://doi.org/10.1016/j.ijfoodmicro.2011.07.008
Official URL http://dx.doi.org/10.1016/j.ijfoodmicro.2011.07.00...
Subjects Historical > Faculty/School/Research Centre/Department > School of Biomedical and Health Sciences
Historical > FOR Classification > 0908 Food Sciences
Historical > FOR Classification > 1111 Nutrition and Dietetics
Keywords ResPubID24904, probiotic bacteria, lactobacillus delbrueckii subsp. bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus casei, bifidobacterium
Citations in Scopus 127 - View on Scopus
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