Performance in nondairy drinks of Probiotic L. Casei strains usually employed in dairy products

Journal of Food Science

Volumn 78, Issue 5, 2013, Pages

  Céspedes, Mario ^a   Cárdenas, Pamela ^a   Staffolani, Martín ^a   Ciappini, María C ^a   Vinderola, Gabriel ^b  

^a Universidad del Centro Educativo Latinoamericano   (Argentina)

^b UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Fruit juice; Gastric resistance; Nondairy drink; Probiotic; Storage; Viability

Indexed keywords

LACTIC ACID; PROBIOTIC AGENT;

ARGENTINA; ARTICLE; BEVERAGE; CELL SURVIVAL; CHEMISTRY; DAIRY PRODUCT; DIGESTION; FERMENTATION; FOOD CONTROL; FOOD HANDLING; HUMAN; HYPERSENSITIVITY; LACTOBACILLUS CASEI; METABOLISM; METHODOLOGY; MICROBIOLOGY; ODOR; PH; PRUNUS; STOMACH; TASTE;

ARGENTINA; BEVERAGES; CELL SURVIVAL; DAIRY PRODUCTS; DIGESTION; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; HYDROGEN-ION CONCENTRATION; HYPERSENSITIVITY; LACTIC ACID; LACTOBACILLUS CASEI; ODORS; PROBIOTICS; PRUNUS; STOMACH; TASTE;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS CASEI;

EID: 84877613515     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12092     Document Type: Article

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