https://ogma.newcastle.edu.au/vital/access/ /manager/Index en-au 5 Lactobacilli and dairy propionibacterium with potential as biopreservatives against food fungi and yeast contamination https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:8253 Sat 24 Mar 2018 08:40:35 AEDT ]]> Mousy off-flavor: a review https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:1075 Sat 24 Mar 2018 08:32:09 AEDT ]]> Viability of Streptococcus thermophilus, Lactobacillus delbrueckii ssp bulgaricus, Lactobacillus acidophilus and Lactobacillus casei in fermented milk supplemented with isomalto-oligosaccharides derived from banana flour https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:17994 0.05). Lactose, isomaltotriose, isomaltotetraose, and maltooligoheptaose and larger oligomers, were depleted by approximately 50%, 40%, 20% and 20%, respectively. The decrease of lactose and IMO in both fermented milk samples did not differ (p > 0.05). In this study, IMO could maintain the viable cell numbers of all bacteria used in the experiments. The order of oligosaccharide fermentation preference of the cultures was lactose > isomaltotriose > maltooligoheptaose and larger oligomers > isomaltotetraose.]]> Sat 24 Mar 2018 07:56:34 AEDT ]]>