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The technique, in which yogurt bacteria are ruptured to release more beta-galactosidase (b-Gal) to improve probiotic viability, will encourage more consumers to buy yogurt.
The results demonstrated that probiotics grow better in sonicated yogurt than in unsonicated yogurt, indicating the availability of more nutrients for probiotics due to the greater availability of b-Gal. The viability of probiotics increased by 2 log cycles in sonicated yogurt, compared to just one-half log cycle in unsonicated yogurt.