Comparison of selective and differential media for the accurate enumeration of strains of Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus casei complex from commercial yoghurts

By A. Talwalkar, K. Kailasapathy. 2004

86 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/2e2919eddeecf539af38d60043f070969540bfdb

Citations in the corpus

• Viability of probiotic microorganisms in cheese during production and storage: a review (2011, unknown): “…a minimum daily dose of 108–109 cfu g−1/ cfu mL−1 for consumption of probiotic products, which corresponds to 100 g or milliliters of these products containing 106 up to 107 cfu g−1/cfu mL−1 viable probiotic cells per day (Hoier et al. 1999; Moreno et al. 2006; Talwalkar and Kailasapathy 2004).”