Viability of human-derived probiotic lactobacilli in ice cream produced with sucrose and aspartame

Journal of Industrial Microbiology and Biotechnology

Volumn 33, Issue 9, 2006, Pages 796-800

  Başyiǧit, Gülden ^a   Kuleaşan, Hakan ^a   Karahan, Aynur G ^a  

^a SULEYMAN DEMIREL UNIVERSITY   (Turkey)

Author keywords

Aspartame; Probiotic ice cream; Viability

Indexed keywords

ANTIBIOTIC AGENT; ASPARTAME; BILE SALT; PROBIOTIC AGENT; SUCROSE;

ACIDITY; ARTICLE; BACTERIAL STRAIN; BACTERIAL SURVIVAL; BACTERIUM CULTURE; CHEMICAL ANALYSIS; FERMENTATION; ICE CREAM; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS AGILIS; LACTOBACILLUS RHAMNOSUS; NONHUMAN; PH; SURVIVAL RATE;

ASPARTAME; HUMANS; ICE CREAM; LACTOBACILLUS; PROBIOTICS; SUCROSE;

LACTOBACILLUS ACIDOPHILUS;

EID: 33746304429     PISSN: 13675435     EISSN: 14765535     Source Type: Journal    
DOI: 10.1007/s10295-006-0128-x     Document Type: Article

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