Microbiological quality of Portuguese yogurts

Detalhes bibliográficos
Autor(a) principal: Nogueira, C.
Data de Publicação: 1998
Outros Autores: Albano, H., Gibbs, P., Teixeira, P.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/6650
Resumo: The microbiological quality of four brands of natural yogurts and two probiotic yogurts available in the Portuguese market, was evaluated during the shelf-life period. Although the specific flora decreased during storage it was always within the range of recommended values. No coliforms and an insignificant number of fungi were detected.
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spelling Microbiological quality of Portuguese yogurtsYogurtLactobacillus bulgaricusStreptococcus thermophilusLactobacillus acidophilusBifidobacterium sppThe microbiological quality of four brands of natural yogurts and two probiotic yogurts available in the Portuguese market, was evaluated during the shelf-life period. Although the specific flora decreased during storage it was always within the range of recommended values. No coliforms and an insignificant number of fungi were detected.SpringerVeritati - Repositório Institucional da Universidade Católica PortuguesaNogueira, C.Albano, H.Gibbs, P.Teixeira, P.2011-10-21T11:51:05Z19981998-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/6650engNOGUEIRA, C....[ et al] - Microbiological quality of Portuguese yogurts. Journal of Industrial Microbiology & Biotechnology. ISSN 1367-5435. Vol. 21 (1998), p. 19–21info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:10:54Zoai:repositorio.ucp.pt:10400.14/6650Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:06:03.791856Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Microbiological quality of Portuguese yogurts
title Microbiological quality of Portuguese yogurts
spellingShingle Microbiological quality of Portuguese yogurts
Nogueira, C.
Yogurt
Lactobacillus bulgaricus
Streptococcus thermophilus
Lactobacillus acidophilus
Bifidobacterium spp
title_short Microbiological quality of Portuguese yogurts
title_full Microbiological quality of Portuguese yogurts
title_fullStr Microbiological quality of Portuguese yogurts
title_full_unstemmed Microbiological quality of Portuguese yogurts
title_sort Microbiological quality of Portuguese yogurts
author Nogueira, C.
author_facet Nogueira, C.
Albano, H.
Gibbs, P.
Teixeira, P.
author_role author
author2 Albano, H.
Gibbs, P.
Teixeira, P.
author2_role author
author
author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv Nogueira, C.
Albano, H.
Gibbs, P.
Teixeira, P.
dc.subject.por.fl_str_mv Yogurt
Lactobacillus bulgaricus
Streptococcus thermophilus
Lactobacillus acidophilus
Bifidobacterium spp
topic Yogurt
Lactobacillus bulgaricus
Streptococcus thermophilus
Lactobacillus acidophilus
Bifidobacterium spp
description The microbiological quality of four brands of natural yogurts and two probiotic yogurts available in the Portuguese market, was evaluated during the shelf-life period. Although the specific flora decreased during storage it was always within the range of recommended values. No coliforms and an insignificant number of fungi were detected.
publishDate 1998
dc.date.none.fl_str_mv 1998
1998-01-01T00:00:00Z
2011-10-21T11:51:05Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.14/6650
url http://hdl.handle.net/10400.14/6650
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv NOGUEIRA, C....[ et al] - Microbiological quality of Portuguese yogurts. Journal of Industrial Microbiology & Biotechnology. ISSN 1367-5435. Vol. 21 (1998), p. 19–21
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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