TY  - JOUR
T1  - Effects of Different Contents of Yogurt Starter/Probiotic Bacteria, Storage Time and Different Concentration of Cysteine on the Microflora Characteristics of Bio-Yogurt
AU - , Mahmoud Rezazad Bari AU - , Roghieh Ashrafi AU - , Mohammad Alizade AU - , Leyla Rofehgarineghad 
JO  - Research Journal of Biological Sciences
VL  - 4
IS  - 2
SP  - 137
EP  - 142
PY  - 2009
DA  - 2001/08/19
SN  - 1815-8846
DO  - rjbsci.2009.137.142
UR  - https://makhillpublications.co/view-article.php?doi=rjbsci.2009.137.142
KW  - Bio yogurt
KW  -cysteine
KW  -probiotic
KW  -S. thermophilus
KW  -L. acidophilus
KW  -B. bifidum
AB  - 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>.
ER  -