Effect of cysteine on the viability of yoghurt and probiotic bacteria in yoghurts made with commercial starter cultures

@inproceedings{Dave1997EffectOC,
  title={Effect of cysteine on the viability of yoghurt and probiotic bacteria in yoghurts made with commercial starter cultures},
  author={Rajiv I. Dave and Nagendra Prasad Shah},
  year={1997}
}
Viability of yoghurt bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and probiotic bacteria (Lactobacillus acidophilus and bifidobacteria) was assessed during manufacture and 35d storage in yoghurts made with four commercial starter cultures supplemented with 0, 50, 250 and 500mg L−1 cysteine. Incubation time to reach a pH of 4.5 was greatly affected by the addition of cysteine. During refrigerated storage, the relative drop in pH was higher in yoghurts… CONTINUE READING

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