Lactobacillus F19 - A probiotic strain suitable for consumer products

Microbial Ecology in Health and Disease

Volumn 14, Issue 3 SUPPL. 3, 2002, Pages 27-32

  Ohlson, Kajsa ^a   Björneholm, Stina ^a   Fondén, Rangne ^a   Svensson, Ulla ^a  

^a Arla Foods   (Denmark)

Author keywords

Lactobacillus F19; Paracasei; Product development; Survival; Technical application

Indexed keywords

CARBOHYDRATE; PROBIOTIC AGENT; YOGHURT;

BACTERIAL SURVIVAL; BACTERIUM CULTURE; CHEESE; DISINFECTION; FERMENTATION; FOOD INDUSTRY; FOOD QUALITY; FREEZE DRYING; FRUIT JUICE; INDUSTRIAL PRODUCTION; LACTOBACILLUS PARACASEI; MILK; NONHUMAN; ORGANOLEPTIC PROPERTY; POWDER; PRIORITY JOURNAL; REVIEW;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS PARACASEI;

EID: 0036231762     PISSN: 0891060X     EISSN: None     Source Type: Journal    
DOI: 10.1080/089106002760003323     Document Type: Review

References (10)

1. Selection of strains for probiotic use
2. Industrial perspective
3. L. acidophilus and Bifidobacterium spp - Their therapeutic potential and survival in yoghurt
4. Survival of L. acidophilus and B. bifidum in commercial yoghurt during refrigerated storage
5. The technology of probiotics
6. Fermentation of D-tagatose by human intestinal bacteria and dairy lactic acid bacteria
7. Probiotics
8. Probiotic bacteria: Safety, functional and technological properties
9. Probiotic cheese
10. The health effects of cultured milk products with viable and non-viable bactera