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http://dx.doi.org/10.23093/FSI.2018.51.1.72

Report on 'Bifidus' yogurt products in the Korean domestic market reflecting its regulated counting of Bifidobacteria according to revised Food Code 2015  

Cho, Yong Soo (Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University)
Chun, Su-Hyun (Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University)
Lee, Kwang-Won (Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University)
Publication Information
Food Science and Industry / v.51, no.1, 2018 , pp. 72-80 More about this Journal
Abstract
Yogurt, which has long been consumed as a longevity food, is characterized by a large number of lactic acid bacteria. The sales of yogurt market have increased for the past three years due to research findings that the intestinal microbial environment is closely associated with many human diseases and the well-being trend of recent consumers. The recent trends in the yogurt market have focused to low sugar content, functionalities such as enhanced immunity, and yogurt for freezing. In addition, recent yogurt products tend to be labeled for certain lactic acid bacteria having functionality in their products. Many yogurts have names of specific lactic acid bacteria on their products, such as 'Activia' and 'Bifidus'. We monitored the 'Bifidus' products in the market for reflecting its regulated counting in their products required to contain more than 10 million Bifidobacteria according to the revised lactic acid bacteria-counting test of Food Code 2015.
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