In vitro gastrointestinal resistance of Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 in soy and/or milk-based synbiotic apple ice creams

Author:

Matias Natalia Silva,Padilha Marina,Bedani Raquel,Saad Susana Marta IsayORCID

Funder

FAPESP

CAPES

CNPq

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference52 articles.

1. Inhibition of metabolism and growth of Mycobacterium leprae by gamma irradiation;Adams;Int. J. Lepr. Other Mycobact. Dis.,2000

2. Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream;Akalin;J. Food Sci.,2008

3. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream;Akın;Food Chem.,2007

4. Anvisa, 2008. Brazilian Agency of Sanitary Surveillance. Food with health claims, new foods/ingredients, bioactive compounds and probiotics.

5. Impact of inulin and okara on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product and probiotic survival under in vitro simulated gastrointestinal conditions;Bedani;Food Microbiol.,2013

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