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.

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.

Additional Information

Master of Science

Item type Thesis (Research Master thesis)
URI https://vuir.vu.edu.au/id/eprint/15698
Subjects Current > FOR Classification > 0908 Food Sciences
Current > FOR Classification > 1003 Industrial Biotechnology
Historical > Faculty/School/Research Centre/Department > School of Engineering and Science
Keywords Yogurt, Microbiology, Bacterial starter cultures, Bacteriocins, probiotics, fermentation, Lactobacillus acidophilus, acidification
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