Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk

International Journal of Food Microbiology

Volumn 145, Issue 1, 2011, Pages 22-27

  De Souza Oliveira, Ricardo Pinheiro ^a,b   Rodrigues Florence, Ana Carolina ^a   Perego, Patrizia ^b   De Oliveira, Maricê Nogueira ^a   Converti, Attilio ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b UNIVERSITY OF GENOA   (Italy)

Author keywords

Co cultures; Lactulose; Milk; Prebiotic; Probiotic; Yoghurt

Indexed keywords

LACTIC ACID; LACTULOSE; PREBIOTIC AGENT; PROBIOTIC AGENT;

ACIDIFICATION; ACIDITY; ARTICLE; BACTERIAL COUNT; BACTERIAL GROWTH; BACTERIUM CULTURE; BIFIDOBACTERIUM ANIMALIS; COCULTURE; CONTROLLED STUDY; CRYOPRESERVATION; FERMENTED PRODUCT; FOOD QUALITY; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS BULGARICUS; LACTOBACILLUS RHAMNOSUS; MILK; NONHUMAN; PH; STREPTOCOCCUS THERMOPHILUS;

ANIMALS; BIFIDOBACTERIUM; COCULTURE TECHNIQUES; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LACTOBACILLUS; LACTULOSE; MILK; PREBIOTICS; PROBIOTICS;

BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; LACTOBACILLUS RHAMNOSUS; STREPTOCOCCUS THERMOPHILUS;

EID: 79951554603     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.11.011     Document Type: Article

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