Evaluation of Bifidobacterium spp. for the production of a potentially probiotic malt-based beverage

Process Biochemistry

Volumn 43, Issue 8, 2008, Pages 848-854

  Rozada Sánchez, Raquel ^a   Sattur, Avinash P ^c   Thomas, Keith ^b   Pandiella, Severino S ^a  

^a UNIVERSITY OF MANCHESTER   (United Kingdom)

^b UNIVERSITY OF SUNDERLAND   (United Kingdom)

^c CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Bifidobacteria; Fermentation; Logistic equation; Malt; Organic acids; Probiotic

Indexed keywords

BIOCHEMICAL ENGINEERING; ENZYMES;

BIFIDOBACTERIA; BIFIDOBACTERIUM; CONCENTRATION (COMPOSITION); POTENTIAL SUBSTRATE; PROBIOTIC; YEAST EXTRACT (YE);

BEVERAGES;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM;

EID: 46849089892     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.procbio.2008.04.002     Document Type: Article

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