Factors affecting viability of yoghurt and probiotic bacteria in commercial starter cultures
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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 | https://vuir.vu.edu.au/id/eprint/16077 |
| Subjects | Historical > 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 |
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