Co-metabolic models of Streptococcus thermophilus in co-culture with Lactobacillus bulgaricus or Lactobacillus acidophilus

Author:

Oliveira Ricardo Pinheiro de Souza,Torres Beatriz Rivas,Perego Patrizia,Oliveira Maricê Nogueira de,Converti Attilio

Publisher

Elsevier BV

Subject

Biomedical Engineering,Environmental Engineering,Bioengineering,Biotechnology

Reference43 articles.

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2. Fat-free plain yogurt manufactured with inulins of various chain lengths and Lactobacillus acidophilus;Aryana;J. Food Sci.,2007

3. FAO/WHO, Guidelines for the evaluation of probiotics in food, Joint FAO/WHO working group report on drafting guidelines for the evaluation of probiotics in food, London, ON, Canada, April 30th and May 1st, 2002. (accessed 23.07.10).

4. Scientific evidence for and against the safe use of probiotics;Reid;Trends Microbiol.,2006

5. Overview of gut flora and probiotics;Holzapfel;Int. Dairy J.,1998

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