Philippine Agricultural Scientist · 2010 · 33 citations · 0 references
AgricultureFood ScienceMicrobiologyBacteriologyFood MicrobiologyMicrobial PhysiologyBacterial SpoilageLactic Acid BacteriaMicrobiological StabilityProbioticsProbiotics In FoodsStorage StabilityBeer MicrobiologyCulture Stability During StorageLactic Acid Bacteria SurvivalPost-fermentation Storage EffectsProbiotic Stability During StorageProbiotic Viability During StorageShelf-life Of Fermented FoodsViability Of Probiotic Bacteria
The viability of two probiotic bacteria (Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB-12) was assessed in low-alcohol beer (2.5% alcohol) and non-alcoholic beer ( Key Words: alcohol, beer, bifidobacteria, Lactobacillus acidophilus, probiotic, viability