Evaluation of Bifidobacterium breve strain Yakult-fermented soymilk as a probiotic food

International Journal of Food Microbiology

Volumn 81, Issue 2, 2002, Pages 131-136

  Shimakawa, Y ^a   Matsubara, S ^a   Yuki, N ^a   Ikeda, M ^a   Ishikawa, F ^a  

^a YAKULT CENTRAL INSTITUTE FOR MICROBIOLOGICAL RESEARCH   (Japan)

Author keywords

Bifidobacterium breve; Bile; Fermented soymilk; Probiotic food; Soy protein; Survival

Indexed keywords

PROBIOTIC AGENT; SOYBEAN PROTEIN;

ARTICLE; BACTERIAL COUNT; BACTERIAL GROWTH; BACTERIAL STRAIN; BIFIDOBACTERIUM BREVE; BILE; COLONY FORMING UNIT; CONTROLLED STUDY; CULTURE MEDIUM; FECES CULTURE; FERMENTATION; FERMENTATION MONITORING; FERMENTED PRODUCT; FOOD STORAGE; GROWTH INHIBITION; HUMAN; HUMAN EXPERIMENT; MALE; MILK; NONHUMAN; NORMAL HUMAN; RANDOMIZATION; SOYBEAN;

ADULT; ANIMALS; BEVERAGES; BIFIDOBACTERIUM; BILE; FECES; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMANS; MALE; MIDDLE AGED; PROBIOTICS; SOYBEAN PROTEINS; SOYBEANS; TEMPERATURE; TIME FACTORS;

BIFIDOBACTERIUM; BIFIDOBACTERIUM BREVE;

EID: 0037088878     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(02)00224-6     Document Type: Article

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