[go: up one dir, main page]
More Web Proxy on the site http://driver.im/

Vinderola et al., 2000 - Google Patents

Enumeration of Lactobacillus casei in the presence of L. acidophilus, bifidobacteria and lactic starter bacteria in fermented dairy products

Vinderola et al., 2000

View PDF
Document ID
3565077304055939409
Author
Vinderola C
Reinheimer J
Publication year
Publication venue
International dairy journal

External Links

Snippet

The aim of this work was to select a set of culture media to perform the enumeration of L. casei when it appears together with L. acidophilus, bifidobacteria and bacteria of lactic acid starters, in fermented dairy products. A number of L. acidophilus, Bifidobacterium and L …
Continue reading at ri.conicet.gov.ar (PDF) (other versions)

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Q—MEASURING OR TESTING PROCESSES INVOLVING ENZYMES OR MICRO-ORGANISMS; COMPOSITIONS OR TEST PAPERS THEREFOR; PROCESSES OF PREPARING SUCH COMPOSITIONS; CONDITION RESPONSIVE CONTROL IN MICROBIOLOGICAL OR ENZYMOLOGICAL PROCESSES
    • C12Q1/00—Measuring or testing processes involving enzymes, nucleic acids or micro-organisms; Compositions therefor; Processes of preparing such compositions
    • C12Q1/02—Measuring or testing processes involving enzymes, nucleic acids or micro-organisms; Compositions therefor; Processes of preparing such compositions involving viable micro-organisms
    • C12Q1/025—Measuring or testing processes involving enzymes, nucleic acids or micro-organisms; Compositions therefor; Processes of preparing such compositions involving viable micro-organisms for testing or evaluating the effect of chemical or biological compounds, e.g. drugs, cosmetics
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—PROCESSES USING MICRO-ORGANISMS
    • C12R1/00—Processes using micro-organisms
    • C12R1/01—Processes using micro-organisms using bacteria or actinomycetales
    • C12R1/46—Streptococcus; Enterococcus; Lactococcus
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Q—MEASURING OR TESTING PROCESSES INVOLVING ENZYMES OR MICRO-ORGANISMS; COMPOSITIONS OR TEST PAPERS THEREFOR; PROCESSES OF PREPARING SUCH COMPOSITIONS; CONDITION RESPONSIVE CONTROL IN MICROBIOLOGICAL OR ENZYMOLOGICAL PROCESSES
    • C12Q1/00—Measuring or testing processes involving enzymes, nucleic acids or micro-organisms; Compositions therefor; Processes of preparing such compositions
    • C12Q1/02—Measuring or testing processes involving enzymes, nucleic acids or micro-organisms; Compositions therefor; Processes of preparing such compositions involving viable micro-organisms
    • C12Q1/04—Determining presence or kind of micro-organism; Use of selective media for testing antibiotics or bacteriocides; Compositions containing a chemical indicator therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using micro-organisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using micro-organisms or enzymes using only micro-organisms of the genus lactobacteriaceae; Yoghurt
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING OR MAINTAINING MICRO-ORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Micro-organisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving micro-organisms or compositions thereof; Processes of preparing or isolating a composition containing a micro-organism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor

Similar Documents

Publication Publication Date Title
Vinderola et al. Enumeration of Lactobacillus casei in the presence of L. acidophilus, bifidobacteria and lactic starter bacteria in fermented dairy products
Vinderola et al. Culture media for the enumeration of Bifidobacterium bifidum and Lactobacillus acidophilus in the presence of yoghurt bacteria
Williams et al. Energy sources of non-starter lactic acid bacteria isolated from Cheddar cheese
Heenan et al. Survival and sensory acceptability of probiotic microorganisms in a nonfermented frozen vegetarian dessert
Roy Media for the isolation and enumeration of bifidobacteria in dairy products
Vinderola et al. Survival of probiotic microflora in Argentinian yoghurts during refrigerated storage
Samona et al. Enumeration of bifidobacteria in dairy products
de Carvalho Lima et al. Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus
Tabasco et al. Selective enumeration and identification of mixed cultures of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, L. acidophilus, L. paracasei subsp. paracasei and Bifidobacterium lactis in fermented milk
Vinderola et al. Interactions among lactic acid starter and probiotic bacteria used for fermented dairy products
Vinderola et al. Lactic acid starter and probiotic bacteria: a comparative “in vitro” study of probiotic characteristics and biological barrier resistance
Talwalkar et al. Comparison of selective and differential media for the accurate enumeration of strains of Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus casei complex from commercial yoghurts
Ravula et al. Selective enumeration of Lactobacillus casei from yogurts and fermented milk drinks
Ashraf et al. Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt—A review
Hartemink et al. LAMVAB—a new selective medium for the isolation of lactobacilli from faeces
Donkor et al. Effect of acidification on the activity of probiotics in yoghurt during cold storage
Kailasapathy et al. Survival of Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis in stirred fruit yogurts
Roy et al. Selective enumeration and survival of bifidobacteria in fresh cheese
Lim et al. A selective enumeration medium for bifidobacteria in fermented dairy products
Ongol et al. Yoghurt fermented by Lactobacillus delbrueckii subsp. bulgaricus H+-ATPase-defective mutants exhibits enhanced viability of Bifidobacterium breve during storage
Nwamaioha et al. A selective medium for the enumeration and differentiation of Lactobacillus delbrueckii ssp. bulgaricus
Payne et al. Note: evaluation of selective media for the enumeration of Bifidobacterium sp. in milk
Veselá et al. Selective culture medium for the enumeration of Lactobacillus plantarum in the presence of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus
Somkuti et al. Permeabilization of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus with ethanol
Kneifel et al. An X-glu based agar medium for the selective enumeration of Lactobacillus acidophilus in yogurt-related milk products