Influence of addition of raffinose family oligosaccharides on probiotic survival in fermented milk during refrigerated storage

International Dairy Journal

Volumn 16, Issue 7, 2006, Pages 768-774

  Martinez Villaluenga C ^a   Frias J ^a   Gomez R ^b   Vidal Valverde, C ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^b INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Bifidobacterium lactis Bb 12; Lactobacillus acidophilus; Lupin; Prebiotics; Raffinose family oligosaccharides (RFOs); Refrigerated storage

Indexed keywords

ACETIC ACID; BACTERIA; DAIRY PRODUCTS; FERMENTATION; HEALTH; PH; POLYSACCHARIDES; REFRIGERATION;

BIFIDOBACTERIUM LACTIS BB-12; LACTOBACILLUS ACIDOPHILUS; LUPIN; PREBIOTICS; RAFFINOSE FAMILY OLIGOSACCHARIDES (RFOS); REFRIGERATED STORAGE;

GLUCOSE;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM ANIMALIS; LACTOBACILLUS ACIDOPHILUS; LACTOCOCCUS LACTIS;

EID: 33646190497     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2005.08.002     Document Type: Article

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