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dc.creatorBulatović, Maja
dc.creatorRakin, Marica
dc.creatorVukašinović-Sekulić, Maja
dc.creatorMojović, Ljiljana
dc.creatorKrunić, Tanja
dc.date.accessioned2021-03-10T12:33:10Z
dc.date.available2021-03-10T12:33:10Z
dc.date.issued2014
dc.identifier.issn0958-6946
dc.identifier.urihttp://TechnoRep.tmf.bg.ac.rs/handle/123456789/2804
dc.description.abstractThe main objectives of the paper were to study the effects of nutrient supplementation of cows' whey on the growth and viability of the probiotic microorganism Lactobacillus johnsonii NRRL B-2178. Because of the short lifespan of probiotics, this study was aimed at the evaluation of the contribution of nutrients in the improvement of growth and viability of the microorganism for the purpose of its further application in the formulation of whey-based beverages. A maximal cell growth of 8.70 log(10) cfu mL(-1) and viability of less than 5 days were achieved during the fermentation of whey supplemented with yeast extract (3.0%) and inulin (1.0%), including the synergistic effect of temperature 39 degrees C. Elimination of inulin from the fermentation process reduced the viable cell count by 0.2 log(10) cfu mL(-1), but the addition of 1.0% inulin after fermentation extended the viability of Lb. johnsonii NRRL B-2178 by 10 days.en
dc.publisherElsevier Sci Ltd, Oxford
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31017/RS//
dc.rightsrestrictedAccess
dc.sourceInternational Dairy Journal
dc.titleEffect of nutrient supplements on growth and viability of Lactobacillus johnsonii NRRL B-2178 in wheyen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage115
dc.citation.issue1
dc.citation.other34(1): 109-115
dc.citation.rankM21
dc.citation.spage109
dc.citation.volume34
dc.identifier.doi10.1016/j.idairyj.2013.07.014
dc.identifier.scopus2-s2.0-84883617051
dc.identifier.wos000325979200017
dc.type.versionpublishedVersion


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