Instability of Lactobacillus acidophilus in Yogurt

Effect of acidification on the activity of probiotics in yoghurt during cold storage

“…In contrast, a satisfactory viability was demonstrated by Medina and Jordano (1994) and Samona and Robinson (1994). Gilliland and Speck (1977) also suggested that yoghurt should not be considered a desirable vehicle for suspending L. acidophilus. However, Nighswonger, Brashears, and Gilliland (1996) concluded that the ability of intestinal lactobacilli to survive in fermented dairy products was strain dependent.…”

ACE-inhibitory activity of probiotic yoghurt

“…in fermented milk (Klaver, Kingma, & Bolle, 1990). On the other hand, the decline in cell counts for some microorganisms may also be due to a nutrient depletion in the growth media (Gilliland & Speck, 1977). The growth most likely was sustained by the proteolytic activity as illustrated by a positive correlation (r ¼ 0.36-0.66) for L. delbruekii ssp.…”

Anti-Wrinkle Effect of Schizandra chinensis Baillon Fermented with Lactobacillus plantarum

“…이러한 프로바이오틱 박 테리아는 유당 불내증을 돕거나, 장내 감염을 완화시 키거나, 결장암, 알러지에 유용하고, 면역 시스템을 조 절하는 것으로 알려져 있다 [13]. 또한 유산균 발효물 은 인체에 유익한 생리활성물질을 함유하고 있다고 보고하였다 [14,15] …”