Evaluation of Probiotic Survivability in Yogurt Exposed To Cold Chain Interruption

In this research, the survival of probiotic microorganisms in yogurts stored at room temperature (cold chain interruption conditions) was studied. Milk inoculated with yogurt bacteria (mixed culture of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and a single probiotic c...

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Detalles Bibliográficos
Autores principales: Ferdousi, Rohollah, Rouhi, Millad, Mohammadi, Reza, Mortazavian, Amir Mohamad, Khosravi-Darani, Kianosh, Homayouni Rad, Aziz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Shaheed Beheshti University of Medical Sciences 2013
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3813376/
https://www.ncbi.nlm.nih.gov/pubmed/24250681

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3813376/
https://www.ncbi.nlm.nih.gov/pubmed/24250681

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