Author:
Champagne Claude P.,Raymond Yves,Guertin Nancy,Martoni Christopher J.,Jones Mitchell L.
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Food Science
Reference29 articles.
1. Champagne CP, Gardner NJ, Roy D (2005) Challenges in the addition of probiotic cultures to foods. Crit Rev Food Sci Nutr 45(1):61–84. doi: 10.1080/10408690590900144
2. Champagne CP, Green-Johnson J, Raymond Y, Barrette J, Buckley N (2009) Selection of probiotic bacteria for the fermentation of a soy beverage in combination with Streptococcus thermophilus. Food Res Int 42(5–6):612–621. doi: 10.1016/j.foodres.2008. 12.018
3. Champagne CP, Møllgaard H (2008) Production of probiotic cultures and their addition in fermented foods. Chapter 19 in : Handbook of Fermented Functional Foods, 2nd edition. E.R Farnworth Edit., CRC Press (Taylor & Francis), Boca Raton. pp 513-532
4. Champagne CP, Ross RP, Saarela M, Hansen KF, Charalampopoulos D (2011) Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices. Int J Food Microbiol 149(3):185–193. doi: 10.1016/j.ijfoodmicro.2011.07.005
5. Desfossés-Foucault E, Dussault-Lepage V, Le Boucher C, Savard P, LaPointe G, Roy D (2012) Assessment of probiotic viability during cheddar cheese manufacture and ripening using propidium monoazide-PCR quantification. Frontiers Microbiol 3(350):1–11. doi: 10.3389/fmicb.2012.00350
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