Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness

Journal of Food Engineering

Volumn 107, Issue 1, 2011, Pages 36-40

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

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b UNIVERSITY OF GENOA   (Italy)

Author keywords

Binary co cultures; Fermented milk; Firmness; Inulin; Microbial cocktail; Probiotic interactions

Indexed keywords

CO-CULTURES; FIRMNESS; INULIN; MICROBIAL COCKTAIL; PROBIOTICS;

COLD STORAGE; LACTIC ACID;

FERMENTED MILK;

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

EID: 79960836526     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.06.005     Document Type: Article

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