Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus

Journal of Food Engineering

Volumn 91, Issue 1, 2009, Pages 133-139

  Oliveira, Ricardo Pinheiro De Souza ^a   Perego, Patrizia ^b   Converti, Attilio ^b   De Oliveira, Maricê Nogueira ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b UNIVERSITY OF GENOA   (Italy)

Author keywords

Co cultures; Inulin; Milk; Mixed cultures; Prebiotic; Probiotic; Yoghurt

Indexed keywords

ACIDS; BACTERIOLOGY; BIOCHEMICAL ENGINEERING; BIOCHEMISTRY; CHEMICAL REACTIONS; COBALT; COBALT COMPOUNDS; LACTIC ACID; LANTHANUM; ORGANIC ACIDS;

CO-CULTURES; INULIN; MILK; MIXED CULTURES; PREBIOTIC; PROBIOTIC; YOGHURT;

CELL CULTURE;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM ANIMALIS; BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; LACTOBACILLUS RHAMNOSUS; STREPTOCOCCUS THERMOPHILUS;

EID: 55049091141     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.08.013     Document Type: Article

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