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Egyptian Academic Journal of Biological Sciences, G. Microbiology
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S., A., O., S., Hussein, S. (2013). Probiotic stability of yoghurts during refrigerated storage. Egyptian Academic Journal of Biological Sciences, G. Microbiology, 5(2), 9-19. doi: 10.21608/eajbsg.2013.16635
Ali F. S.; Saad O. A. O.; Salwa A .G. Hussein. "Probiotic stability of yoghurts during refrigerated storage". Egyptian Academic Journal of Biological Sciences, G. Microbiology, 5, 2, 2013, 9-19. doi: 10.21608/eajbsg.2013.16635
S., A., O., S., Hussein, S. (2013). 'Probiotic stability of yoghurts during refrigerated storage', Egyptian Academic Journal of Biological Sciences, G. Microbiology, 5(2), pp. 9-19. doi: 10.21608/eajbsg.2013.16635
S., A., O., S., Hussein, S. Probiotic stability of yoghurts during refrigerated storage. Egyptian Academic Journal of Biological Sciences, G. Microbiology, 2013; 5(2): 9-19. doi: 10.21608/eajbsg.2013.16635

Probiotic stability of yoghurts during refrigerated storage

Article 2, Volume 5, Issue 2, Summer and Autumn 2013, Page 9-19  XML PDF (288.67 K)
Document Type: Original Article
DOI: 10.21608/eajbsg.2013.16635
Authors
Ali F. S.; Saad O. A. O.; Salwa A .G. Hussein
Department of Agricultural Microbiology, Faculty of Agriculture - Minia Univ. Minia Egypt
Abstract
            Probiotic strains were isolated from the cheese, turkey and dimity and fermented products (rayb, zeer milk,kariesh cheese), screened for clotting time of  skim milk. The seven effective isolates which clotting skim milk were identified as Bifidobacterium spp (RC1 b8, RC4 b2, FC1b1, SC1 a4, LZ1b8 and LZ1a7)and Lactobacillus spp (S4b1).
            The seven effective strains of probiotic bacteria were used in the production of probiotic yoghurt 100%, yoghurt of 50% probiotic bacteria with 50% yoghurt bacteria and compared with the normal yoghurt with 100% normal yoghurt bacteria. The changes in pH, stability of bacteria, and physical properties in probiotic yoghurt 100%, yoghurt of 50% probiotic bacteria  with 50%  yoghurt bacteria  and the normal yoghurt with 100% normal yoghurt bacteria during product’s shelf life at 4C for four weaks were also studied.
Keywords
Probiotic; Yoghurt; antagonism and stability
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