Review - Sporeforming probiotic bacteria: Characteristics, health benefits, and technological aspects for their applications in foods and beverages

Author:

Soares Mariana B.,Almada Carine N.,Pereira Eliene P.R.,Ferreira Beatriz M.,Balthazar Celso F.,Khorshidian Nasim,Rocha Ramon S.,Xavier-Santos Douglas,Cruz Adriano G.,Ranadheera C. Senaka,Mortazavian Amir M.,Gómez-Zavaglia Andrea,Martinez Rafael C.R.,Sant’Ana Anderson S.ORCID

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

CYTED

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference174 articles.

1. Inhibition of enterotoxicogenic strains Bacillus cereus GT1 and Staphylococcus aureus S1 isolated from double white cream cheese;Abdou;Journal Für Verbraucherschutz Und Lebensmittelsicherheit,2012

2. Application of spore-forming probiotic Bacillus in the production of Nabat-A new functional sweetener;Adibpour;LWT - Food Science and Technology,2019

3. A review on Bacillus coagulans as a spore-forming probiotic;Adibpour;Applied Food Biotechnology,2019

4. Resolução da Diretoria Colegiada,2018

5. Production of antioxidant peptides from pea protein using protease from Bacillus licheniformis LBA 46;Aguilar;International Journal of Peptide Research and Therapeutics,2020

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