@article{MAKHILLRJBS20094210822,
    title = {Effects of Different Contents of Yogurt Starter/Probiotic Bacteria, Storage Time and Different Concentration of Cysteine on the Microflora Characteristics of Bio-Yogurt},
    journal = {Research Journal of Biological Sciences},
    volume = {4},
    number = {2},
    pages = {137-142},
    year = {2009},
    issn = {1815-8846},
    doi = {rjbsci.2009.137.142},
    url = {https://makhillpublications.co/view-article.php?issn=1815-8846&doi=rjbsci.2009.137.142},
    author = {Mahmoud Rezazad Bari,Roghieh Ashrafi,Mohammad Alizade and},
    keywords = {Bio yogurt,cysteine,probiotic,S. thermophilus,L. acidophilus,B. bifidum},
    abstract = {The objectives of this study, were to investigate the effects of different content of yogurt starter/probiotic bacteria, storage time and different concentration of cysteine on the microflora characteristics of bio-yogurt. The number of <I>S. thermophilus</I> and <I>L. delbrueckii</I> subsp. <I>Bulgaricus</I> were found to be higher in the samples with higher levels of starter. The numbers of <I>L. acidophilus</I> and <I>B. bifidum</I> were found to be higher in the samples with higher levels of added probiotic bacteria. The counts of <I>S. thermophilus</I> increased slowly during storage up to day 7 and decreased later <I>L. delbrueckii</I> subsp. <I>Bulgaricus</I>, <I>B. bifidum</I> and <I>L. acidophilus</I> counts, decreased during the storage period. Increasing of cysteine improved the viability of <I> B. bifidum</I> and <I> L. delbrueckii</I> subsp. <I> Bulgaricus</I> and it had no important effect on the viability of <I>L. acidophilus</I> and made the environment unfavourable for the growth of <I>S. thermophilus</I>.}
    }