[1]
Kycia, K.; Krysiński, C. Microbiological and hygienic quality of commercial goat milk yoghurts in context of their therapeutic properties. Probl. Hig. Epidemiol., 2014, 95(1), 186-191.
[2]
Ferdousi, R.; Rouhi, M.; Mohammadi, R.; Mortazavian, A.M.; Khosravi-Darani, K.; Homayouni, R. Evaluation of probiotic survivability in yogurt exposed to cold chain interruption. Iran. J. Pharm. Res., 2013, 12, 139-144.
[3]
Neffe, K.; Kołożyn-Krajewska, D. Potential uses of probiotic bacteria in ripening meat products. Zywn-Nauk. Technol. J., 2010, 5(72), 167-177.
[4]
Guandalini, S. Are probiotics or prebioticsuseful in pediatric irritable bowel syndrome or inflammatory bowel disease? Front. Med., 2014, 1(23), 1-6.
[5]
Gustaw, W.; Kordowska-Wiater, M.; Kozioł, J. The influence of selected prebiotics on the growth of lactic acid bacteria for bio-yoghurt production. Acta Sci. Pol. Technol. Aliment., 2011, 10(4), 455-466.
[6]
de Araújo Etchepare, M.; Raddatz, G.C.; de Moraes Flores, E.M.; Queiroz Zepka, L.; Jacob-Lopes, E.; Barin, J.S.; Grosso, C.R.F.; de Menezes, C.R. Effect of resistant starch and chitosan on survival of Lactobacillus acidophilus microencapsulated with sodium alginate. LWT-Food Sci. Technol., 2016, 65, 511-517.
[7]
Krasaekoopt, W.; Watcharapoka, S. Effect of addition of inulin and galactooligosaccharide on the survival of microencapsulated probiotics in alginate beads coated with chitosan in simulated digestive system, yogurt and fruit juice. LWT LWT-. Food Sci. Technol, 2014, 57, 761-766.
[8]
Yang, L.; Chi, Z.; Wang, G-Y.; Wang, Z-P.; Liu, G-L.; Fu, Ch-F.; Ma, Z-Ch. Taxonomy of Aureobasidium spp. And biosynthesis and regulation of their extracellular polymers. Crit. Rev. Microbiol., 2013, 41(2), 1549-7828.
[9]
Zai-Chao, M.; Fu, W-J.; Liu, G-L.; Wang, Z-P.; Chi, Z-M. High-level pullulan production by Aureobasidium pullulans var: omelanogenium P16 isolated from mangrove system. Appl. Microbiol. Biotechnol., 2014, 98, 4865-4873.
[10]
Chlebowska-Śmigiel, A.; Gniewosz, M.; Kieliszek, M.; Bzducha-Wróbel, A. The effect of pullulan on the growth and acidifying activity of selected stool microflora of Human. Curr. Pharm. Biotechnol., 2017, 18(2), 121-126.
[11]
ISO 7889:2003. Yogurt - Enumeration of characteristic microorganisms.
Colony-count technique at 37°C.
[12]
QDA ISO 13299.2:1998 Sensory analysis-methodology-general
guidance for establishing a sensory profile., ;Geneva, Switzerland:International Organisation of Standardisation.
[13]
Gajewska, J.; Błaszczyk, M.K. Probiotic lactic acid bacteria (LAB). Postepy Mikrobiol., 2010, 51(1), 55-65.
[14]
Cais-Sokolińska, D.; Michalski, M.; Pikul, J. Role of the proportion of yoghurt bacterial strains in milk souring and the formation of curd qualitative characteristics. Bull. Vet. Inst. Pulawy, 2004, 48, 437-441.
[15]
Cais-Sokolińska, D.; Danków, R.; Pikul, J. Dynamics of changes in acidity of yoghurt with an addition of cereals during cold storage. Nauka Przyr. Tech.(Science Nature Technologies)., 2009, 3(4), 1-7.
[16]
Stijepic, M.; Glusaci, J.; Pesic-Mikulec, D. Physicochemical characteristics of soy probiotic yoghurt with inulin addition during the refrigerated storage. Rom. Biotechnol. Lett., 2013, 18(2), 102-109.
[17]
Tripathi, M.K.; Giri, S.K. Probiotic functional foods: Survival of probiotics during processing and storage. J. Funct. Foods, 2014, 9, 225-241.
[18]
Akalin, A.S.; Frenerya, S.; Akbulut, N. Viability and activity of bifidobacteria in yoghurt containing fructooligosaccharide during refrigerated storage. Int. J. Food Sci. Technol., 2004, 39, 613-621.
[19]
Pimentel, T.; Garcia, S.; Prudenico, S. Effect of long-chain inulin on the texture profile and survival of Lactobacillus paracasei ssp. paracasei in set yoghurts during refrigerated storage. J. Dairy Technol., 2011, 65(1), 104-111.
[20]
Boeni, S.; Pourahmad, R. Use of inulin and probiotic lactobacilli in synbiotic yogurt production. Ann. Biol. Res., 2012, 3(7), 3486-3491.
[21]
Gustaw, W.; Nastaj, M.; Sołowiej, B. The effect of hydrocolloids addition on rheological properties of set yoghurt. Zywn-Nauk. Technol. J., 2007, 5(54), 274-282.
[22]
Znamirowska, A.; Buniowska, M.; Rożek, P.; Kalicka, D.; Pawlos, M. Evaluation of the quality of thermostatic yoghurts with spelt and inulin. Nauka Przyr. Tech.(Science Nature Technologies)., 2018, 12(1), 103-112.
[23]
Kycia, K.; Chlebowska-Śmigiel, A.; Gniewosz, M.; Sokół, E. Effect of pullulan on the physicochemical properties of yoghurt. Int. J. Dairy Technol., 2017, 70(1), 64-70.
[24]
Grosso, C.; Fávaro-Trindade, C. Stability of free and immobilized Lactobacillus acidophilus and Bifidobacterium lactis in Acidified milk and of immobilized B. lactis in yoghurt. Braz. J. Microbiol., 2004, 35, 151-156.
