Viability and diversity of probiotic Lactobacillus and Bifidobacterium populations included in commercial fermented milks

Food Research International

Volumn 37, Issue 9, 2004, Pages 839-850

  Gueimonde, Miguel ^a   Delgado, Susana ^a   Mayo, Baltasar ^a   Ruas Madiedo, Patricia ^a   Margolles, Abelardo ^a   De Los Reyes Gavilán, Clara G ^a  

^a DEPARTMENT OF MICROBIOLOGY AND BIOCHEMISTRY OF DAIRY PRODUCTS   (Spain)

Author keywords

Bifidobacterium; Fermented milk; Lactobacillus; Probiotic

Indexed keywords

BACTERIA; ELECTROPHORESIS; FERMENTATION; MICROORGANISMS;

FERMENTED MILKS; LACTOBACILLUS;

FOOD PRODUCTS;

BIFIDOBACTERIUM; BIFIDOBACTERIUM ANIMALIS; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS JOHNSONII; LACTOBACILLUS PARACASEI; LACTOBACILLUS ZEAE; STREPTOCOCCUS; STREPTOCOCCUS THERMOPHILUS;

EID: 4143086175     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2004.04.006     Document Type: Article

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