Survival of Lactobacillus johnsonii La1 and influence of its addition in retail-manufactured ice cream produced with different sugar and fat concentrations

Author:

Alamprese Cristina,Foschino Roberto,Rossi Margherita,Pompei Carlo,Savani Lorena

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference29 articles.

1. Survival ability of Lactobacillus acidophilus as probiotic adjunct in low-pH environments;Bolin;Polish Journal of Food and Nutrition Science,1997

2. Antibiotic susceptibility of potentially probiotic Lactobacillus species;Charteris;Journal of Food Protection,1998

3. Expression of Clostridium thermocellum endoglucanase gene in Lactobacillus gasseri and Lactobacillus johnsonii and characterization of the genetically modified probiotic Lactobacilli;Cho;Current Microbiology,2000

4. Isolation and characterization of acid- and bile-tolerant isolates from strains of Lactobacillus acidophilus;Chou;Journal of Dairy Science,1999

5. Some properties of ice cream containing Bifidobacterium bifidum and Lactobacillus acidophilus;Christiansen;Milchwissenschaft,1996

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