Effect of yogurt cultures on the survival of bifidobacteria in fermented milks

Publisher Website
Google Scholar
Abstract
Three species of Bifidobacterium, Bif bifidum, Bif longum and Bif adolescentis were grown in reconstituted skim milk (12% total solids) either individually or in combination with one of three commercial yogurt cultures. Total colony counts were recorded for the bifidobacteria over a growth period of 24 hours and, for samples with the fermentation halted at pH 4.6, during storage at 5°C for up to 21 days. The results indicated that, while co‐inoculation with the yogurt organisms tended to suppress the growth of the bifidobacteria, subsequent storage in the presence of the yogurt cultures did not lead to any significant decline in numbers.

This publication has 2 references indexed in Scilit: