Influence of probiotic organisms on release of bioactive compounds in yoghurt and soy yoghurt

Donkor, Osaana ORCID: 0000-0001-9565-9024 (2007) Influence of probiotic organisms on release of bioactive compounds in yoghurt and soy yoghurt. PhD thesis, Victoria University.

Abstract

Viability and metabolic activities are important characteristics of probiotic microorganisms. They give rise to therapeutic benefits as well as increase physiological activity of cultured products through liberation of a number of bioactive peptides and activation of latent compounds such as conjugated isoflavones. The main focus of this project was to assess the performance of commercial probiotic strains in regard to viability, metabolic activity and ability to produce bioactive compounds.

Item type Thesis (PhD thesis)
URI http://vuir.vu.edu.au/id/eprint/1502
Subjects Historical > RFCD Classification > 290000 Engineering and Technology
Historical > Faculty/School/Research Centre/Department > School of Engineering and Science
Keywords probiotics, bioactive compounds, yogurt, soyfoods
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