VSE knjižnice (vzajemna bibliografsko-kataložna baza podatkov COBIB.SI)
  • The survival of Streptococcus thermopilus, Lactobacillus acidophilus and Bifidobacterium spp. during the storage of fermented milk
    Rogelj, Irena, 1955- ; Miklič, Andreja ; Bogovič Matijašić, Bojana
    The viable counts of Lactobacillus (L. acidophilus), Bifidobacterium ssp. and Streptococcus salivarius subsp. thermophilus (Str. thermophilus) and the survival of these bacteria in commercial ... fermented milks during the four weeksstorage at 7 - 1oC were investigated. The titratable acidity and pH valueof samples were measured as well. The fermented milk samples in originalpackaging were supplied by three dairies (coded A, B and C) one-day post production. First analysis of samples were done 24 hours after manufacture. During storage, samples were tested in seven days intervals. Str.thermophilus populations were in the range of 3x10exp8 to 9x10exp8 cfu/g and survived at levels greater than 10exp8 cfu/g till the end of the storage for all fermented milk samples. The highest counts of L. acidophilus were found in samples, A but also in samples B while in C remained above the recommended limit of one million viable cells per gram through-out the storageperiod. The most variable was the count of Bifidobacterium spp. mean values for the viable count one day post-production ranged from 4.6x10exp2 to 2.3x10exp6/g.
    Vir: Mljekarstvo : proizvodnja proučavanje i tehnologija mlijeka i mliječnih proizvoda = milk and dairy production, science and technology. - ISSN 0026-704X (Let. 48, št. 1, 1998, str. 27-36)
    Vrsta gradiva - članek, sestavni del
    Leto - 1998
    Jezik - angleški
    COBISS.SI-ID - 537480

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