Effect of storage in a fruit drink on subsequent survival of probiotic lactobacilli to gastro-intestinal stresses

Author:

Champagne Claude P.,Gardner Nancy J.

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Behavior of Lactobacillus plantarum and Saccharomyces cerevisiae in fresh and thermally processed orange juice;Alwazeer;Journal of Food Protection,2002

2. Araya, M., Morelli, L., Reid, G., Sanders, M.E., Stanton, C., Pineiro, M. et al. (2002). 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 30 and May 1, (pp. 1–11) .

3. Challenges in the addition of probiotic cultures to foods;Champagne;Critical Reviews in Food Science and Nutrition,2005

4. An in-vitro method to determine human gastric transit tolerance among potentially probiotic lactic acid bacteria and bifidobacteria;Charteris;Irish Journal of Agricultural and Food Research,1994

5. Survival of probiotic lactobacilli in acidic environments is enhanced in the presence of metabolizable sugars;Corcoran;Applied and Environmental Microbiology,2005

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