Factors affecting viability of yoghurt and probiotic bacteria in commercial starter cultures

Dave, Rajiv I (1998) Factors affecting viability of yoghurt and probiotic bacteria in commercial starter cultures. PhD thesis, Victoria University of Technology.

Abstract

The main objective of this study was to identify the factors affecting the viability of yoghurt bacteria {Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and probiotic bacteria (Lactobacillus acidophilus and bifidobacteria) in commercial starter cultures. T o achieve the objectives of the study, it was essential to standardise the protocols for selective/differential enumeration of yoghurt and probiotic bacteria in yoghurt containing all the four organisms.

Item type Thesis (PhD thesis)
URI http://vuir.vu.edu.au/id/eprint/16077
Subjects Current > FOR Classification > 0908 Food Sciences
Historical > Faculty/School/Research Centre/Department > School of Biomedical and Health Sciences
Keywords yogurt, microbiology, dairy processing, bacterial starter cultures, yoghurt bacteria, probiotics, probiotic bacteria, fermented milk
Download/View statistics View download statistics for this item

Search Google Scholar

Repository staff login