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Microbiological quality of Portuguese yogurts (1998)

Nogueira, C ; Albano, H ; Gibbs, P ; [et al.]

Springer

Journal of industrial microbiology and biotechnology 21 (1998), S. 19-21

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ISSN: 1476-5535

Keywords: Keywords: yogurt; Lactobacillus bulgaricus; Streptococcus thermophilus; Lactobacillus acidophilus; Bifidobacterium spp

Source: Springer Online Journal Archives 1860-2000

Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology

Notes: The microbiological quality of four brands of natural yogurts and two probiotic yogurts available in the Portuguese market, was evaluated during the shelf-life period. Although the specific flora decreased during storage it was always within the range of recommended values. No coliforms and an insignificant number of fungi were detected.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1038/sj.jim.2900551

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