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Victoria University of Technology
The influence of bacteriocin-producing probiotic starter cultures on fermentation time and post-acidification in yoghurt
Abstract
dc:description.abstractThe 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. To achieve these objectives it was necessary to study viability of probiotic bacteria in yoghurt and observe fermentation time and post-acidification.
Degree
thesis:*- Level dc:type.qualificationlevel
- rmaster
- Grantor dc:publisher.institution
- Victoria University of Technology
- Year dc:date.issued
- 2003
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Stevens, Alexandra
Subjects
dc:subject × 3Rights
- Language dc:language
- en