Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk

Author:

De Souza Oliveira Ricardo Pinheiro,Perego Patrizia,De Oliveira Maricê Nogueira,Converti Attilio

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Elsevier BV

Subject

Food Science

Reference19 articles.

1. Cinétiques de croissance et d’aciditification des bactéries lactiques;Béal,1994

2. Studies on probiotics properties of two Lactobacillus strains;Brizuela;Brazilian Archives of Biology and Technology,2001

3. Growth, viability and activity of Bifidobacterium spp. in skim milk containing prebiotics;Bruno;Journal of Food Science,2002

4. Evaluation of media for selective enumeration of Streptococcus thermophillus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus and bifidobacteria;Dave;Journal of Dairy Science,1996

5. Survival and activity of probiotic lactobacilli in skim milk containing prebiotics;Desai;Journal of Food Science,2004

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