Evaluation of yogurt and various beverages as carriers of lactic acid bacteria producing 2-branched (1,3)-β-d-glucan

Journal of Dairy Science

Volumn 94, Issue 7, 2011, Pages 3271-3278

  Elizaquivel P ^a   Sanchez G ^b   Salvador, A ^b   Fiszman, S ^b   Duenas M T ^c   Lopez P ^d   Fernandez de Palencia P ^d   Aznar, R ^a,b  

^a UNIVERSITY OF VALENCIA   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^c UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

^d CENTRO DE INVESTIGACIONES BIOLÓGICAS   (Spain)

Author keywords

Juice; Lactic acid bacteria; Probiotic; Yogurt

Indexed keywords

BETA 1,3 GLUCAN; BETA GLUCAN; BETA-1,3-D-GLUCAN; PROBIOTIC AGENT; YOGHURT;

ANIMAL; ARTICLE; BEVERAGE; CLASSIFICATION; EVALUATION; FOOD CONTROL; LACTOBACILLUS; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; MILK; PEDIOCOCCUS; PH; PHYSIOLOGY; SWEET ORANGE;

ANIMALS; BETA-GLUCANS; BEVERAGES; CITRUS SINENSIS; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; MICROBIAL VIABILITY; MILK; PEDIOCOCCUS; PROBIOTICS; YOGURT;

LACTOBACILLUS SUEBICUS;

EID: 79959362376     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2010-4026     Document Type: Article

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