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Viability of a probiotic and carotenoid‐producing bacterium, Bacillus indicus HU36 in vegetative form, along with the yoghurt cultures in set‐type, recombined nonfat yoghurt and its effects on quality were determined during the storage at 4 °C. The number of B. indicus HU36 cells in yoghurt remained about 5 log cfu/mL after 14 days, but decreased to 3.5 log after 21 days. The bacterium resulted in...
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