Some microbiological characteristics of rose hip yoghurt inoculated with Lactobacillus acidophilus DSMZ 20079
Özet
Bioyoghurt was produced from cow milk inoculated with Lactobacillus acidophilus and then rose hip marmalade was added. The final product was stored at 4 +/- 1 degrees C for 15 days. Viable counts were made on the rose hip bioyoghurt (with L. acidophilus DSMZ 20079) and on rose hip yoghurt without L. acidophilus DSMZ 20079 (control). During the storage period, counts changed from 8.8 to 8.9 log cfu/g (total aerobic count), from 8.6 to 8.0 log cfu/g (lactic acid bacteria), and from 6.4 to 6.6 log cfu/g (Streptococcus thermophilus). Corresponding counts of the control product were quite similar. Yeasts, moulds, coliform bacteria and Staphylococcus aureus were not found in any of the samples during the storage period. The bioyoghurt appears to have lost its probiotic characteristic after the 7(th) day based on the decrease to < 10(6) cfu/g of probiotic bacteria (L. acidophilus DSMZ 20079).
Atıf için künye
Turgut, T., Çetin, B., Erdoğan, A., & Gurses, M. (2004). Some microbiological characteristics of rose hip yoghurt inoculated with Lactobacillus acidophilus DSMZ 20079. 1st International Rose Hip Conference, Gümüşhane (ss. 299–301). https://doi.org/10.17660/actahortic.2005.690.46
BibTeX
@inproceedings{turgut2004-269639,
author = {Turgut, Tamer and Çetin, Bülent and Erdoğan, Ahmet and Gurses, M},
title = {Some microbiological characteristics of rose hip yoghurt inoculated with Lactobacillus acidophilus DSMZ 20079},
booktitle = {1st International Rose Hip Conference},
address = {Gümüşhane},
year = {2004},
pages = {299--301},
doi = {10.17660/actahortic.2005.690.46},
url = {https://akademik.atauni.edu.tr/yayinlar/269639-some-microbiological-characteristics-of-rose-hip-yoghurt-inoculated-with}
}