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Victoria University of Technology
Factors affecting viability of yoghurt and probiotic bacteria in commercial starter cultures
Abstract
dc:description.abstractThe 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. T o achieve the objectives of the study, it was essential to standardise the protocols for selective/differential enumeration of yoghurt and probiotic bacteria in yoghurt containing all the four organisms.
Degree
thesis:*- Name dc:type.qualificationname
- phd
- Level dc:type.qualificationlevel
- doctoral
- Grantor dc:publisher.institution
- Victoria University of Technology
- Year dc:date.issued
- 1998
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Dave, Rajiv I
Subjects
dc:subject × 2Rights
- Language dc:language
- en