Populations of Lactobacillus acidophilus, Bifidobacterium spp., and Lactobacillus casei in Commercial Fermented Milk Products-Reference-Cited by-同舟云学术

Populations of Lactobacillus acidophilus, Bifidobacterium spp., and Lactobacillus casei in Commercial Fermented Milk Products

Published:2000 Issue:1 Volume:19 Page:35-39
ISSN:1342-1441
Container-title:Bioscience and Microflora
language:en
Short-container-title:Bioscience Microflora

Author:

SHAH Nagendra P.,ALI Jolene F.,RAVULA Ramakanth R.

Publisher

BMFH Press

Subject

General Earth and Planetary Sciences,General Environmental Science

Link

https://www.jstage.jst.go.jp/article/bifidus1996/19/1/19_1_35/_pdf

Reference26 articles.

1. (1) Dave RI, Shah NP. 1996. Evaluation of media for selective enumeration of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, L. acidophilus and Bifidobacterium ssp. J Dairy Sci 79: 1529-1536.

2. (2) Dave RI, Shah NP. 1997. Viability of yogurt and probiotic bacteria in yogurt made from commercial starter cultures. Int Dairy J 7: 31-41.

3. (3) Dave RI, Shah NP. 1997. Effect of level of starter culture on viability of yogurt and probiotic bacteria in yogurts. Food Austr 49: 32-37.

4. (4) Gibson GR, Wang X. 1994. Regulatory effects of bifidobacteria on the growth of other colonic bacteria. J Appl Bacteriol 77: 412-420.

5. (5) Gilliland SE, Speck ML. 1977. Instability of Lactobacillus acidophilus in yogurt. J Dairy Sci 60: 1394-1398.

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