Selective enumeration of probiotic microorganisms in cheese

Cheese is a dairy product which has a good potential for delivery of probiotic microorganisms into the human intestine. To be considered to offer probiotic health benefits, probiotics must remain viable in food products above a threshold level (e.g., 10 6 cfu g −1) until the time of consumption. In...

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Veröffentlicht in:	Food microbiology 2012-02, Vol.29 (1), p.1-9
Hauptverfasser:	Karimi, Reza, Mortazavian, Amir M., Amiri-Rigi, Atefeh
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals bacteria Bacteria - genetics Bacteria - growth & development Bacteria - isolation & purification Bacteria - metabolism Biological and medical sciences Cheese Cheese - microbiology cheeses Colony Count, Microbial - instrumentation Colony Count, Microbial - methods Culture media Culture Media - chemistry Culture Media - metabolism Enumeration Food industries Food microbiology foods Fundamental and applied biological sciences. Psychology Humans Milk and cheese industries. Ice creams Probiotic probiotics Probiotics - isolation & purification Probiotics - metabolism Selective selective media species diversity starter cultures
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