
https://www.food.actapol.net/volume10/issue4/4_4_2011.pdf
Conclusions. The numbers of lactic acid bacteria in obtained bio-yoghurts were sufficient in 97% of samples (106-109 cfu/g) according to FAO/WHO protocols. Generally, viability of bacteria was sufficient for 14 days and then their numbers decreased but usually not below 106 cfu/g. Prebiotics as FOS and inulin added to bio-yoghurt exhibited stimulatory effect on growth Lb. acidophilus and Bifidobacterium sp. Addition of prebiotics caused
an increase in apparent viscosity and hardness (in case of FOS) and decrease in syneresis of obtained bio-yoghurts.
MLA | Gustaw, Waldemar, et al. "The influence of selected prebiotics on the growth of lactic acid bacteria for bio-yoghurt production." Acta Sci.Pol. Technol. Aliment. 10.4 (2011): 455-466. |
APA | Gustaw W., Kordowska-Wiater M., Kozioł J. (2011). The influence of selected prebiotics on the growth of lactic acid bacteria for bio-yoghurt production. Acta Sci.Pol. Technol. Aliment. 10 (4), 455-466 |
ISO 690 | GUSTAW, Waldemar, KORDOWSKA-WIATER, Monika, KOZIOł, Justyna. The influence of selected prebiotics on the growth of lactic acid bacteria for bio-yoghurt production. Acta Sci.Pol. Technol. Aliment., 2011, 10.4: 455-466. |