Survival of Lactobacillus acidophilus, Lactobacillus paracasei subsp. paracasei, Lactobacillus rhamnosus, Bifidobacterium animalis and Propionibacterium in cheese-based dips and the suitability of dips as effective carriers of probiotic bacteria

[1]  N. Shah.  Probiotics and prebiotics , 2004 .

[2]  N. Shah,et al.  Selective enumeration of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, bifidobacteria, Lactobacillus casei, Lactobacillus rhamnosus, and propionibacteria. , 2003, Journal of dairy science.

[3]  S. Rodgers,et al.  Survival of Lactobacillus acidphilus, L. Casei and Bifidobacterium lactis in coleslaw during refrigerated storage , 2002 .

[4]  M. Playne,et al.  Survival of probiotic cultures in low-fat ice-cream , 2002 .

[5]  P. B. Lynch,et al.  Market potential for probiotics. , 2001, The American journal of clinical nutrition.

[6]  N. Shah,et al.  Probiotic bacteria: selective enumeration and survival in dairy foods. , 2000, Journal of dairy science.

[7]  D. Barbano,et al.  Whiteness change during heating and cooling of Mozzarella cheese. , 2000, Journal of dairy science.

[8]  P. Reinert,et al.  THE EFFECT OF SUPPLEMENTATION WITH MILK FERMENTED BY LACTOBACILLUS CASEI (STRAIN DN‐114 001) ON ACUTE DIARRHOEA IN CHILDREN ATTENDING DAY CARE CENTRES , 1999, International journal of clinical practice.

[9]  J. Mellentin,et al.  yogourt leads the way : Yogurt & dairy desserts , 1999 .

[10]  I. Brown,et al.  High amylose maize starch as a versatile prebiotic for use with probiotic bacteria , 1998 .

[11]  R. Ravula.  Use of cryoprotectants, microencapsulation of bacterial cells and acid and low temperature adaptations in improving viability of probiotic bacteria in fermented frozen dairy desserts , 1998 .

[12]  N. Shah,et al.  Improving viability of Lactobacillus acidophilus and Bifidobacterium spp. in yogurt , 1997 .

[13]  N. Shah,et al.  Improving viability of Lactobacillus acidophilus and bifidobacteria in yogurt using two step fermentation and neutralised mix , 1997 .

[14]  S. Rybka,et al.  L. acidophilus and Bifidobacterium spp.--their therapeutic potential and survival in yogurt , 1997 .

[15]  R. I. Dave,et al.  Viability of Yoghurt and Probiotic Bacteria in Yoghurts Made from Commercial Starter Cultures , 1997 .

[16]  M. Britz,et al.  SURVIVAL OF BIFIDOBACTERIA DURING REFRIGERATED STORAGE IN THE PRESENCE OF ACID AND HYDROGEN PEROXIDE , 1996 .

[17]  J. Saavedra,et al.  Microbes to fight microbes: a not so novel approach to controlling diarrheal disease. , 1995, Journal of pediatric gastroenterology and nutrition.

[18]  K. Kailasapathy,et al.  The survival of culture bacteria in fresh and freeze-dried AB yoghurts , 1995 .

[19]  Margaret L. Britz,et al.  Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in commercial yoghurt during refrigerated storage , 1995 .

[20]  R. Fuller.  Probiotics : the scientific basis , 1992 .

[21]  S. Laroia,et al.  METHODS FOR ENUMERATING AND PROPAGATING BIFIDOBACTERIA , 1991 .

[22]  J. Kurmann,et al.  The health potential of products containing bifidobacteria. , 1991 .

[23]  G. Perdigón,et al.  Prevention of gastrointestinal infection using immunobiological methods with milk fermented with Lactobacillus casei and Lactobacillus acidophilus , 1990, Journal of Dairy Research.

[24]  A. E. Ainsley,et al.  Genstat 5 Reference Manual , 1987 .