An evaluation of stress impacts on survival of probiotic bacteria in yogurt

Subject Areas :

Noushin Mohajeri ¹ , Payman Mahasti Shotorbani ² , Afshin Akhondzadeh Basti ³ , Zhaleh Khoshkhoo ⁴ , Ali Khanjari ⁵

1 - Department of Food Science and Technology, Tehran North Branch, Islamic Azad University, Tehran, Iran
2 - Department of Food Quality Control and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
3 - Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
4 - Department of Food Science and Technology, Tehran North Branch, Islamic Azad University, Tehran, Iran
5 - Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran

Received: 2021-09-02 Accepted : 2021-12-05 Published : 2021-12-01

Keywords:

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