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Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in commercial yoghurt during refrigerated storage

Citation

Shah, NP and Lankaputhra, WEV and Britz, ML and Kyle, WSA, Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in commercial yoghurt during refrigerated storage, International Dairy Journal, 5, (5) pp. 515-521 . ISSN 0958-6946 (1995) [Refereed Article]

DOI: doi:10.1016/0958-6946(95)00028-2

Abstract

Samples of five brands of commercial yoghurt were obtained directly from the processors and enumeration of viable Lactobacillus acidophilus and Bifidobacterium bifidum and determination of pH was carried out at three-day intervals over a five-week period. Three of the five products contained 107-108 g-1 viable cells of L. acidophilus, whereas the other two products contained ≤ 105 of this organism initially. Similarly, the initial count of B. bifidum was 106-107 g-1 in two of five products, while the viable numbers of this organism were ≤ 103 in the other three products. All the products showed a constant decline in the viable count of L. acidophilus and B. bifidum during storage. Initial pH values ranged from 4.07 to 4.36 and these declined after five weeks of storage to pH 3.8-4.26. © 1995.

Item Details

Item Type:Refereed Article
Research Division:Biological Sciences
Research Group:Microbiology
Research Field:Bacteriology
Objective Division:Expanding Knowledge
Objective Group:Expanding Knowledge
Objective Field:Expanding Knowledge in the Biological Sciences
Author:Britz, ML (Professor Margaret Britz)
ID Code:73274
Year Published:1995
Web of Science® Times Cited:216
Deposited By:Research Division
Deposited On:2011-09-23
Last Modified:2011-09-23
Downloads:0

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