Ultrasound attenuation of lactobacilli and bifidobacteria: Effect on some technological and probiotic properties

Author:

Racioppo Angela,Corbo Maria Rosaria,Piccoli Claudia,Sinigaglia Milena,Speranza Barbara,Bevilacqua Antonio

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference35 articles.

1. Viability of probiotic Lactobacillus casei in yoghurt: defining the best processing step to its addition;Bandiera;Arch. Latinoam. Nutr.,2013

2. Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential;Bautista-Gallego;Food Res. Int.,2013

3. The Probiotics Market: Ingredients, Supplements, Foods. Report FOD035;BCC Research,2014

4. Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverage;Bevilacqua;Food Microbiol.,2016

5. Technological and spoiling characteristics of the yeast microflora isolated from Bella di Cerignola table olives;Bevilacqua;Int. J. Food Sci. Technol.,2009

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