{"id":{"repo_id":"vu-aus","oai_identifier":"oai:eprints.vu.edu.au:16077"},"canonical_url":"https://search.dev.ndltd.org/etd/vu-aus/oai:eprints.vu.edu.au:16077","repository":{"repo_id":"vu-aus","name":"Victoria University (Australia)","base_url":"https://vuir.vu.edu.au/cgi/oai2"},"display":{"title":"Factors affecting viability of yoghurt and probiotic bacteria in commercial starter cultures","abstract":"The main objective of this study was to identify the factors affecting the viability of yoghurt bacteria {Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and probiotic bacteria (Lactobacillus acidophilus and bifidobacteria) in commercial starter cultures. 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