Bifidobacteria: Characteristics and potential for application in fermented milk products
Year: 1997
Type: article
Abstract: Current scientific research and manufacture of dairy products containing bifidobacteria is centred in Japan and some countries in Europe. In general, bifidobacteria used for therapeutic benefits should originate from human source, be capable of surviving in the products, and be abundant in the product before consumption. B. longum may be the organism of choice for use in fermented milk products. Several factors affect the survival of bifidobacteria in such products; however, proper strain selection and improvement in technology of production may improve their survival.
Author: Nagendra P. Shah
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
OpenAlex ID: W2266877773