Factors affecting viability of yoghurt and probiotic bacteria in commercial starter cultures
作者： Rajiv I Dave
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摘要: The main objective of this study was to identify the factors affecting viability yoghurt bacteria {Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) probiotic (Lactobacillus acidophilus bifidobacteria) in commercial starter cultures. T o achieve objectives study, it essential standardise protocols for selective/differential enumeration containing all four organisms.
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