{"title":"人类栖息地双歧杆菌在酸化牛奶中的存活。","authors":"B Biavati, T Sozzi, P Mattarelli, L D Trovatelli","doi":"","DOIUrl":null,"url":null,"abstract":"<p><p>Some industrial preparations from milk, such as yogurt, contain bifidobacteria as an additional probiotic element. The acidic environment of these products affects the viability of the bifidobacteria. The survival in acidic environment of one-hundred and ten bifidobacterial strains from human habitat was tested.</p>","PeriodicalId":77264,"journal":{"name":"Microbiologica","volume":"15 2","pages":"197-200"},"PeriodicalIF":0.0000,"publicationDate":"1992-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Survival of bifidobacteria from human habitat in acidified milk.\",\"authors\":\"B Biavati, T Sozzi, P Mattarelli, L D Trovatelli\",\"doi\":\"\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>Some industrial preparations from milk, such as yogurt, contain bifidobacteria as an additional probiotic element. The acidic environment of these products affects the viability of the bifidobacteria. The survival in acidic environment of one-hundred and ten bifidobacterial strains from human habitat was tested.</p>\",\"PeriodicalId\":77264,\"journal\":{\"name\":\"Microbiologica\",\"volume\":\"15 2\",\"pages\":\"197-200\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1992-04-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Microbiologica\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Microbiologica","FirstCategoryId":"1085","ListUrlMain":"","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Survival of bifidobacteria from human habitat in acidified milk.
Some industrial preparations from milk, such as yogurt, contain bifidobacteria as an additional probiotic element. The acidic environment of these products affects the viability of the bifidobacteria. The survival in acidic environment of one-hundred and ten bifidobacterial strains from human habitat was tested.
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