Viability of bifidobacteria in commercial dairy products during refrigerated storage.
作者： HAN-SEUNG SHIN , JONG-HWA LEE , JAMES J. PESTKA , ZEYNEP USTUNOL
DOI: 10.4315/0362-028X-63.3.327
关键词:
摘要: Commercial milk and two brands of yogurt containing bifidobacteria were obtained from retail outlets. All products evaluated for viability lactic acid bacteria during refrigerated storage at 4 degrees C. Milk was 9, 6, 3 days prior past its expiration date. The yogurts 3, 2, 1 week their expiration. Viability in remained above 10(6) CFU/ml or g until the date respective products. This microbial concentration is recommended minimum dose to receive health benefits these organisms.
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