Survival of lactic acid bacteria when using the developed yogurt from the milk of small cattle under in-vitro conditions-Reference-Cited by-同舟云学术

Survival of lactic acid bacteria when using the developed yogurt from the milk of small cattle under in-vitro conditions

Published:2023 Issue: Volume:43 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

OSPANOV Assan¹,VELYAMOV Shukhrat¹,TLEVLESSOVA Dinara²^ORCID,SCHETININA Elena³,KAIRBAYEVA Ainura²,MAKEEVA Raushan¹,TASTANOVA Raushan¹

Affiliation:

1. LLP Kazakh Research Institute of Processing and Food Industry, Kazakhstan

2. Almaty Technological University, Kazakhstan

3. Moscow State University of Food Production Technologies, Russia

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100549&tlng=en

Reference25 articles.

1. Genomic analysis and in vivo efficacy of Pediococcus acidilactici as a potential probiotic to prevent hyperglycemia, hypercholesterolemia and gastrointestinal infections;Al-Emran H. M.;Scientific Reports,2022

2. In vitro gastric survival of commercially available probiotic strains and oral dosage forms;Caillard R.;International Journal of Pharmaceutics,2017

3. Effects of pine honey on the physicochemical, microbiological and sensory properties of probiotic yoghurt;Coskun F.;Food Science and Technology,2019

4. Pilosocereus gounellei (xique-xique) flour: improving the nutritional, bioactive, and technological properties of probiotic goat-milk yogurt;Dantas D. L. S.;LWT,2022

5. The gel strength and swelling in the gastrointestinal environment of pectin/κ-carrageenan gel particles based on pectins with different degrees of methylesterification;Günter E. A.;Materials Today. Communications,2022

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