Fermentation characteristics and transit tolerance of probiotic Lactobacillus casei Zhang in soymilk and bovine milk during storage

Author:

Wang J.,Guo Z.,Zhang Q.,Yan L.,Chen W.,Liu X.-M.,Zhang H.-P.

Funder

Hi-tech Research and Development Program of China

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference19 articles.

1. Effects of acidification on physico-chemical characteristics of buffalo milk: A comparison with cow's milk;Ahmad;Food Chem.,2008

2. Microarray analysis of a two-component regulatory system involved in acid resistance and proteolytic activity in Lactobacillus acidophilus;Azcarate-Peril;Appl. Environ. Microbiol.,2005

3. FAO (Food and Agriculture Organization). 2001; Evaluation of health and nutritional properties of powdered milk and live lactic acid bacteria. FAO (Geneva, Switzerland) and Agriculture Organization of the United Nations and World Health Organization Expert Consultation Report; ftp//ftp.fao.org/docrep/fao/meeting/009/y6398e.pdf.

4. Growth of probiotic bacteria and bifidobacteria in a soy yogurt formulation;Farnworth;Int. J. Food Microbiol.,2007

5. Development and sensory evaluation of soymilk based yoghurt;Favaro Trindade;Arch. Latinoam. Nutr.,2001

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