Survival of probiotic bacteria in a whey cheese vector submitted to environmental conditions prevailing in the gastrointestinal tract

International Dairy Journal

Volumn 15, Issue 6-9, 2005, Pages 921-927

  Madureira, A R ^a   Pereira, C I ^a   Truszkowska, K ^b   Gomes, A M ^a   Pintado, M E ^a   Malcata, F X ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Bifidobacteria; Bile salts; Dairy products; Gastric acid; Lactobacilli

Indexed keywords

BACTERIA; CELLS; ENVIRONMENTAL IMPACT; HYDROCHLORIC ACID; PH EFFECTS; WATER;

CHEESE; GASTROINTESTINAL TRACT; PEPSIN; PROBIOTIC BACTERIA;

DAIRY PRODUCTS;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM ANIMALIS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS BREVIS; LACTOBACILLUS PARACASEI; VISCUM ALBUM;

EID: 19744373279     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2004.08.025     Document Type: Conference Paper

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