Journal Article

RESEARCHES CONCERNING MICROBIOLOGICAL EVOLUTION OF LACTIC ACID BACTERIA TO YOGHURT STORAGE DURING SHELF-LIFE

  • Rotar A
  • Apostu S
  • Semeniuc C
  • et al.
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture (1970) 63
DOI: 10.15835/buasvmcn-agr:1491
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Abstract

Lactic acid bacteria evolution (Lactobacilus delbrueckii ssp bulgaricus and Streptococcus termophilus) was followed in tree stages of storage: in first day of storage after processing; in the middle of storage during shelf-life; in the last day of storage during shelf-life. An important decrease of lactic acid bacteria was observed to storage during shelf-life. This indicates a low stability of starter culture, viable germs being inhibited by other microorganisms development (first Enterobacteriaceae then yeast and molds).

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APA

Rotar, A. M., Apostu, S., Semeniuc, C., Suharoschi, R., Mureşan, C., Laslo, C., & Guş, C. (1970). RESEARCHES CONCERNING MICROBIOLOGICAL EVOLUTION OF LACTIC ACID BACTERIA TO YOGHURT STORAGE DURING SHELF-LIFE. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 63. https://doi.org/10.15835/buasvmcn-agr:1491

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