Growth and survival of a probiotic yeast in dairy products

By A. Lourens-Hattingh, B. Viljoen. 2001

152 citations recorded by the source corpus.

Subfields: Food Science, Genetics, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/ded1097208303745c46cfe8e90668acad5f3e23b

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In Genetics

1. C. Herrera
2. Steven B. Johnson

Citations in the corpus

• Yeasts in floral nectar of some South African plants: Quantification and associations with pollinator type and sugar concentration (2009, background): “Yeast growth depends on multiple factors such as sugar concentration, nutrient availability, temperature, pH or the presence of inhibitory substances in nectar (Heard and Fleet, 1988; Viegas et al., 1989; Lourens-Hattingh and Viljoen, 2001; D'Amato et al., 2006; Pigeau et al., 2007).”
• Potential effects of probiotics in cheese and yogurt production: A review (2012, unknown): “acidophilus, bifidobacteria [47, 61] Fresco L.”