Postbiotics produced at laboratory and industrial level as potential functional food ingredients with the capacity to protect mice against Salmonella infection-Reference-Cited by-同舟云学术

Postbiotics produced at laboratory and industrial level as potential functional food ingredients with the capacity to protect mice against Salmonella infection

Published:2019-05-08 Issue:1 Volume:127 Page:219-229
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:J Appl Microbiol

Author:

Dunand E.¹,Burns P.¹^ORCID,Binetti A.¹,Bergamini C.¹,Peralta G. H.¹,Forzani L.²,Reinheimer J.¹,Vinderola G.¹^ORCID

Affiliation:

1. Facultad de Ingeniería Química Instituto de Lactología Industrial (INLAIN UNL‐CONICET) Universidad Nacional del Litoral Santa Fe Argentina

2. Departamento de Matemática Facultad de Ingeniería Química Universidad Nacional del Litoral Santa Fe Argentina

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jam.14276

Reference42 articles.

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4. Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical–chemical and metabolic activity analyses

5. Suitability of buttermilk for fermentation with Lactobacillus helveticus and production of a functional peptide-enriched powder by spray-drying

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