{"id":{"repo_id":"vu-aus","oai_identifier":"oai:eprints.vu.edu.au:15337"},"canonical_url":"https://search.dev.ndltd.org/etd/vu-aus/oai:eprints.vu.edu.au:15337","repository":{"repo_id":"vu-aus","name":"Victoria University (Australia)","base_url":"https://vuir.vu.edu.au/cgi/oai2"},"display":{"title":"Use of cryoprotectants, microencapsulation of bacterial cells and acid and low temperature adaptations in improving viability of probiotic bacteria in fermented frozen dairy desserts","abstract":"The main aim of this study was to improve the viability of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium spp.) in fermented frozen dairy desserts. 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In order to improve the viability of probiotic bacteria, initial studies were undertaken to determine the existing levels of probiotic bacteria present in fermented frozen dairy desserts."]},{"key":"dc:format","label":"Dc Format","values":["text"]},{"key":"dc:title","label":"Title","values":["Use of cryoprotectants, microencapsulation of bacterial cells and acid and low temperature adaptations in improving viability of probiotic bacteria in fermented frozen dairy desserts"]}]}],"canonical_facts":{"dc:creator":["Ravula, Ramakanth Rao"],"dc:date":["2000"],"dc:date.issued":["2000"],"dc:description.abstract":["The main aim of this study was to improve the viability of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium spp.) in fermented frozen dairy desserts. 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