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Effect of tomato juice addition on the growth and activity of Lactobacillus acidophilus
1Department of Food Science and Technology, G.B. Pant University of Agriculture and Technology, Pantnagar, India.
International Journal of Food Microbiology
|September 1, 1992
Abstract:
Addition of tomato juice to skimmed milk stimulated the growth of Lactobacillus acidophilus. It resulted in higher viable counts, shorter generation time and improved sugar utilization with more acid produced and lower pH for the strains tested. Varying results were obtained for the five strains examined.