Evaluation of yogurt and various beverages as carriers of lactic acid bacteria producing 2-branched (1,3)-β-D-glucan

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ID: 274153
2011
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Probiotic cultures are increasingly being incorporated into a wide variety of food products. Although lactobacilli and bifidobacteria are the most frequently used, other lactic acid bacteria (LAB) have been reported to be potential probiotics. Of these, the cider isolates Pediococccus parvulus (stra …
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Authors Elizaquível P;Sánchez G;Salvador A;Fiszman S;Dueñas MT;López P;Fernández de Palencia P;Aznar R;;
Journal Journal of dairy science
Year 2011
DOI DOI not found
URL
https://www.ncbi.nlm.nih.gov/pubmed/21700011
Keywords
National Center for Biotechnology Information NCBI NLM MEDLINE animals pubmed abstract nih national institutes of health national library of medicine research support non-u.s. gov't Evaluation Study probiotics hydrogen-ion concentration food microbiology* milk / microbiology* beta-glucans / metabolism* beverages / microbiology* lactobacillus / physiology* microbial viability pmid:21700011 doi:10.3168/jds.2010-4026 p elizaquível g sánchez r aznar citrus sinensis* pediococcus / classification pediococcus / physiology* yogurt / microbiology*

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