{"id":{"repo_id":"vu-aus","oai_identifier":"oai:eprints.vu.edu.au:1502"},"canonical_url":"https://search.dev.ndltd.org/etd/vu-aus/oai:eprints.vu.edu.au:1502","repository":{"repo_id":"vu-aus","name":"Victoria University (Australia)","base_url":"https://vuir.vu.edu.au/cgi/oai2"},"display":{"title":"Influence of probiotic organisms on release of bioactive compounds in yoghurt and soy yoghurt","abstract":"Viability and metabolic activities are important characteristics of probiotic microorganisms. They give rise to therapeutic benefits as well as increase physiological activity of cultured products through liberation of a number of bioactive peptides and activation of latent compounds such as conjugated isoflavones. 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