Growth conditions and survival kinetics during storage of Lactobacillus rhamnosus GG for the design of a sustainable probiotic whey‐based beverage containing Costa Rican guava fruit pulp-Reference-Cited by-同舟云学术

Growth conditions and survival kinetics during storage of Lactobacillus rhamnosus GG for the design of a sustainable probiotic whey‐based beverage containing Costa Rican guava fruit pulp

Published:2020-09-09 Issue:10 Volume:85 Page:3478-3486
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Montero‐Zamora Jéssica¹^ORCID,Cortés‐Muñoz Marianela²³,Esquivel Patricia²,Mora‐Villalobos José‐Aníbal¹,Velázquez Carmela³^ORCID

Affiliation:

1. National Center for Biotechnological Innovations of Costa Rica (CENIBiot) San José 1174‐1200 Costa Rica

2. School of Food Technology University of Costa Rica (UCR) San José 11501‐2060 Costa Rica

3. National Center for Food Science and Technology (CITA) University of Costa Rica (UCR) San José 11501‐2060 Costa Rica

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15430

Reference80 articles.

1. Effect of Medium Composition and Culture Condition on the Production of Bacteriocin-Like Inhibitory Substances (BLIS) byLactobacillus ParacaseiLA07, a Strain Isolated from Budu

2. Treatment and utilization of dairy industrial waste: A review

3. Inhibition of Candida albicans morphogenesis by chitinase from Lactobacillus rhamnosus GG;Allonsius C. N.;Scientific Reports,2019

4. Supplementation of whey with glucose and different nitrogen sources for lactic acid production by Lactobacillus delbrueckii

5. A novel method for elimination of aflatoxin M1 in milk using Lactobacillus rhamnosus GG biofilm

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