{"id":{"repo_id":"vu-aus","oai_identifier":"oai:eprints.vu.edu.au:15698"},"canonical_url":"https://search.dev.ndltd.org/etd/vu-aus/oai:eprints.vu.edu.au:15698","repository":{"repo_id":"vu-aus","name":"Victoria University (Australia)","base_url":"https://vuir.vu.edu.au/cgi/oai2"},"display":{"title":"The influence of bacteriocin-producing probiotic starter cultures on fermentation time and post-acidification in yoghurt","abstract":"The main objective of this study was to use bacteriocin producing Lactobacillus acidophilus strain LA-5 for the in situ lysis of Lactobacillus delbrueckii subsp. bulgaricus for reducing fermentation time, enhancing viability and survival of probiotic bacteria in fermented dairy foods, and for controlling post-acidification. 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To achieve these objectives it was necessary to study viability of probiotic bacteria in yoghurt and observe fermentation time and post-acidification."]},{"key":"dc:format","label":"Dc Format","values":["text"]},{"key":"dc:title","label":"Title","values":["The influence of bacteriocin-producing probiotic starter cultures on fermentation time and post-acidification in yoghurt"]}]}],"canonical_facts":{"dc:creator":["Stevens, Alexandra"],"dc:date":["2003"],"dc:date.issued":["2003"],"dc:description.abstract":["The main objective of this study was to use bacteriocin producing Lactobacillus acidophilus strain LA-5 for the in situ lysis of Lactobacillus delbrueckii subsp. bulgaricus for reducing fermentation time, enhancing viability and survival of probiotic bacteria in fermented dairy foods, and for controlling post-acidification. 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