The identification, enumeration and survival of probiotic cultures in commercial bio yoghurts
- Material and methods
- Microbial cultures in dairy products
- Microbial cultures and their effects on health
- Identification methods
- Phenotypic techniques for the identification of probiotic bacteria available at the laboratory
- Assessment of the media selectivity
- Probiotic products
- Study of the bio yoghurts microbial content
- Results
- Choice of selective media
- Study of Actimel
- Study of Tesco Probiotic
- Study of Müller Vitality
- Study of Onken Biopot
- Study of Tesco Bio Yoghurt
- Study of Spelga bio yoghurt
- Study of the Loughry yoghurts
- Confirmation with the other phenotypic methods
- Other experiments
My work placement in Northern Ireland took place on the Loughry Campus, which provides education and training programs for students who aspire to pursue a career in the agro-food industry and also for postgraduate persons. In recent years, Loughry has developed a wide range of courses in Food Technology, Supply Management, Marketing and Packaging. The activities are not only educational as the food technologists and technicians help companies to solve technical problems, develop new products or technologies and improve quality systems. The Food Incubation Centre and its eight food processing units is available for entrepreneurs wishing to establish food manufacturing operations or for existing food businesses wishing to develop, test and commercialize new concepts. The Packaging Centre, one of the most recent developments, provides a resource for evaluating packaging materials and distribution packaging systems. I have worked in the microbiology laboratory, which has three main activities. I will list out the details about my experience with the placement in this document.
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