Impact of a plant extract on the viability of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in nonfat yogurt.

@inproceedings{Michael2010ImpactOA,
  title={Impact of a plant extract on the viability of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in nonfat yogurt.},
  author={Minto Michael and Randall K. Phebus and Karen A. Schmidt},
  year={2010}
}
Abstract The effect of a plant extract (prepared from olive, garlic, onion and citrus with sodium acetate as a carrier) on the viability of yogurt starter cultures was studied. Nonfat yogurt was prepared with various levels of supplements: plant extract (0, 0.5 or 1.0%, w/v) or l -cysteine HCl (0.014 or 0.028%, w/w). Microbial and physicochemical analyses were conducted weekly for 50 days. Fermentation time increased for supplemented yogurts compared with the non-supplemented yogurt… CONTINUE READING

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