Growth and metabolism of selected strains of probiotic bacteria, in maize porridge with added malted barley

Author:

Helland Merete H,Wicklund Trude,Narvhus Judith A

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference27 articles.

1. Lactic acid bacteria; classification and physiology;Axelsson,1998

2. Diacetyl and acetoin production from pyruvate by cell suspensions of lactobacilli;Benito de Cárdenas;Milchwissenschaft,1990

3. Nutritional improvement of cereals by fermentation;Chavan;Crit. Rev. Food Sci. Nutr.,1989

4. Acid adaptation and temperature effect on the survival of E. coli O157:H7 in acidic fruit juice and lactic fermented milk product;Cheng;Int. J. Food Microbiol.,2001

5. Increased acid tolerance of Escherichia coli O157:H7 as affected by acid adaptation time and conditions of acid challenge;Cheng;Food Res. Int.,2003

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