Modelling the effects of pH, storage temperature and redox potential (E-h) on the survival of bifidobacteria in fermented milk

VS Jayamanne; MR Adams

doi:10.1111/j.1365-2621.2009.01931.x

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Modelling the effects of pH, storage temperature and redox potential (E-h) on the survival of bifidobacteria in fermented milk

Journal article

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Modelling the effects of pH, storage temperature and redox potential (E-h) on the survival of bifidobacteria in fermented milk

VS Jayamanne and MR Adams

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, Vol.44(6), pp.1131-1138

01/06/2009

DOI: https://doi.org/10.1111/j.1365-2621.2009.01931.x

Abstract

Science & Technology

Life Sciences & Biomedicine

Food Science & Technology

FOOD SCIENCE & TECHNOLOGY

Acid resistance

Bifidobacterium animalis ssp

Lactis

Bifidobacterium longum

modelling

oxygen toxicity

redox potential

survival

COMMERCIAL STARTER CULTURES

PROBIOTIC BACTERIA

YOGURT

VIABILITY

ACID

GROWTH

FOOD

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Title: Modelling the effects of pH, storage temperature and redox potential (E-h) on the survival of bifidobacteria in fermented milk
Creators: VS Jayamanne
MR Adams
Publication Details: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, Vol.44(6), pp.1131-1138
Publisher: WILEY-BLACKWELL
Date published: 01/06/2009
Date submitted: 17/05/2017
Identifiers: 99511827702346
Academic Unit: University of Surrey
Language: English
Resource Type: Journal article

Modelling the effects of pH, storage temperature and redox potential (E-h) on the survival of bifidobacteria in fermented milk

Abstract

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Details

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