Comparison of the effect of green, white and black tea on Streptococcus thermophilus and Lactobacillus spp. in yogurt during refrigerated storage-Reference-Cited by-同舟云学术

Comparison of the effect of green, white and black tea on Streptococcus thermophilus and Lactobacillus spp. in yogurt during refrigerated storage

Published:2017-02 Issue:1 Volume:22 Page:26-30
ISSN:1815-3852
Container-title:Journal of the Association of Arab Universities for Basic and Applied Sciences
language:en
Short-container-title:Journal of the Association of Arab Universities for Basic and Applied Sciences

Author:

Muniandy Premalatha¹,Shori Amal Bakr²,Baba Ahmad Salihin¹

Affiliation:

1. Biomolecular Research Group, Division of Biochemistry, Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia

2. King Abdulaziz University, Faculty of Science, Department of Biological Sciences, Jeddah 21589, Saudi Arabia

Publisher

Informa UK Limited

Subject

General Energy,General Agricultural and Biological Sciences,General Environmental Science,General Biochemistry, Genetics and Molecular Biology,General Materials Science,General Mathematics,General Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1016/j.jaubas.2015.11.002

Reference43 articles.

1. Yogurt as probiotic carrier food

2. Viability of Lactic Acid Bacteria, Antioxidant Activity and In Vitro Inhibition of Angiotensin-I-Converting Enzyme of Lycium barbarum Yogurt

3. Combined Effects of Culture Conditions and Storage Time on Acidification and Viscosity of Stirred Yogurt

4. The growth behaviour and enhancement of probiotic viability in bioyoghurt

5. Effect of catechins on the growth of oxygen-sensitive probiotic bacteria

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