The DOI matches its Crossref record; 10 of the 10 references it cites were found in a registry or an index.
Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in commercial yoghurt during refrigerated storage
Open accessAbstract
Abstract Samples of five brands of commercial yoghurt were obtained directly from the processors and enumeration of viable Lactobacillus acidophilus and Bifidobacterium bifidum and determination of pH was carried out at three-day intervals over a five-week period. Three of the five products contained 10 7 –10 8 g −1 viable cells of L. acidophilus , whereas the other two products contained ⩽ 10 5 of this organism initially. Similarly, the initial count of B. bifidum was 10 6 –10 7 g −1 in two of five products, while the viable numbers of this organism were ⩽ 10 3 in the other three products. All the products showed a constant decline in the viable count of L. acidophilus and B. bifidum during storage. Initial pH values ranged from 4.07 to 4.36 and these declined after five weeks of storage to pH 3.8–4.26.
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Cites
Survival of Lactic Acid Bacteria in the Human Stomach and Adhesion to Intestinal Cells
Conway, P. L., Gorbach, S. L., & Goldin, B. R. (1987) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(87)79974-3 · Cited by 698
Bifidobacteria: research and development in Japan.
Ishibashi, N., & Shimamura, S. (1993) · Food technology · Cited by 331
Hekmat, S., & McMahon, D. J. (1992) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(92)77895-3 · Cited by 219
Rašić, J. L., & Kurmann, J. A. (1983) · Experientia Supplementum · doi:10.1007/978-3-0348-5448-1 · Cited by 181
Survival of Lactic Acid Bacteria and Their Lactases under Acidic Conditions
SHAH, N., & JELEN, P. (1990) · Journal of Food Science · doi:10.1111/j.1365-2621.1990.tb06797.x · Cited by 166
Self-citationHOOD, S. K., & ZOITOLA, E. A. (1988) · Journal of Food Science · doi:10.1111/j.1365-2621.1988.tb09312.x · Cited by 161
BIFIDOBACTERIA : their potential for use in American dairy products
Hughes, D., & Hoover, D. G. (1991) · Food technology · Cited by 159
Instability of Lactobacillus acidophilus in Yogurt
Gilliland, S. E., & Speck, M. L. (1977) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(77)84042-3 · Cited by 87
Laroia, S., & Jh, M. (1991) · Europe PMC (PubMed Central) · Cited by 66
Survival of Lactobacillus acidophilus in fermented products
Robinson, R. K. (1987) · Cited by 47
Cited by
Probiotic bacteria: Selective enumeration and survival in dairy foods
Shah, N. P. (2000) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(00)74953-8 · Cited by 1,010
Self-citationFunctional cultures and health benefits
Shah, N. P. (2007) · International Dairy Journal · doi:10.1016/j.idairyj.2007.01.014 · Cited by 787
Self-citationEncapsulation Technologies for Active Food Ingredients and Food Processing
(2010) · Springer eBooks · doi:10.1007/978-1-4419-1008-0 · Cited by 631
Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures
Dave, R. I., & Shah, N. P. (1997) · International Dairy Journal · doi:10.1016/s0958-6946(96)00046-5 · Cited by 549
Self-citationFermented Foods as a Dietary Source of Live Organisms
Rezac, S., Kok, C. R., Heermann, M., & Hutkins, R. (2018) · Frontiers in Microbiology · doi:10.3389/fmicb.2018.01785 · Cited by 540
Metadata
- Authors
- Shah, N. P., Lankaputhra, W. E. V., Britz, M. L., & Kyle, W. S. A.
- Venue
- International Dairy Journal
- Publisher
- Elsevier BV
- Published
- 1995-01
- Volume
- 5
- Issue
- 5
- Pages
- 515-521
- ISSN
- 0958-6946 (ISSN-L)
- OpenAlex
- W2016459879
- Cited by
- 337
- References
- 10
- FWCI
- 9.85
- Type
- journal article
- Language
- en
- Open access
- green
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- Shah, N. P., Lankaputhra, W. E. V., Britz, M. L., & Kyle, W. S. A. (1995). Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in commercial yoghurt during refrigerated storage. International Dairy Journal. https://doi.org/10.1016/0958-6946(95)00028-2
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
