Survival and Goat Milk Acidifying Activity of Lactobacillus rhamnosus GG Encapsulated with Agave Fructans in a Buttermilk Protein Matrix
Author:
Funder
Consejo Nacional de Ciencia y Tecnología
Publisher
Springer Science and Business Media LLC
Subject
Molecular Biology,Molecular Medicine,Microbiology
Link
http://link.springer.com/content/pdf/10.1007/s12602-018-9475-y.pdf
Reference37 articles.
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2. Raynal-Ljutovac K, Lagriffoul G, Paccard P, Guillet I, Chilliard Y (2008) Composition of goat and sheep milk products: an update. Small Rumin Res 79:57–72. https://doi.org/10.1016/j.smallrumres.2008.07.009
3. Salva S, Nuñez M, Villena J, Ramón A, Font G, Alvarez S (2011) Development of a fermented goats’ milk containing Lactobacillus rhamnosus: in vivo study of health benefits. J Sci Food Agric 91:2355–2362. https://doi.org/10.1002/jsfa.4467
4. Burgain J, Gaiani C, Linder M, Scher J (2011) Encapsulation of probiotic living cells: from laboratory scale to industrial applications. J Food Eng 104:467–483. https://doi.org/10.1016/j.jfoodeng.2010.12.031
5. Gomez E, Tuohy KM, Gibson GR, Klinder A, Costabile A (2010) In vitro evaluation of the fermentation properties and potential prebiotic activity of Agave fructans. J Appl Microbiol 108:2114–2121. https://doi.org/10.1111/j.1365-2672.2009.04617.x
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