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Victoria University of Technology
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
dc:description.abstractThe main aim of this study was to improve the viability of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium spp.) in fermented frozen dairy desserts. 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.
Degree
thesis:*- Name dc:type.qualificationname
- phd
- Level dc:type.qualificationlevel
- doctoral
- Grantor dc:publisher.institution
- Victoria University of Technology
- Year dc:date.issued
- 2000
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Ravula, Ramakanth Rao
Subjects
dc:subject × 3Rights
- Language dc:language
- en