Stability of free and immobilized Lactobacillus acidophilus and Bifidobacterium lactis in acidified milk and of immobilized B. lactis in yoghurt Estabilidade de Lactobacillus acidophilus e Bifidobacterium lactis nas formas livre e imobilizada em leite acidificado e de B. lactis imobilizado em iogurte

Stability of free and immobilized Lactobacillus acidophilus and Bifidobacterium lactis in acidified milk and of immobilized B. lactis in yoghurt Estabilidade de Lactobacillus acidophilus e Bifidobacterium lactis nas formas livre e imobilizada em leite acidificado e de B. lactis imobilizado em iogurte

This study evaluated the stability of Bifidobacterium lactis (Bb-12) and of Lactobacillus acidophilus (La-05) both free and immobilized in calcium alginate, in milk and in acidified milk (pH 5.0, 4.4 and 3.8). The stability of immobilized B. lactis in yoghurt (fermented to pH 4.2), during 28 days of...

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Bibliographic Details
Main Authors: Carlos Raimundo Ferreira Grosso, Carmen Sílvia Fávaro-Trindade
Format: Article
Language:English
Published: Sociedade Brasileira de Microbiologia 2004-06-01
Series:Brazilian Journal of Microbiology
Subjects:
probióticos
imobilização
alginato
sobrevivência
Lactobacillus acidophilus
Bifidobacterium lactis
yoghurt
milk
Lactobacillus bulgaricus
probiotics
immobilization
alginate
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822004000100025

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822004000100025

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