Influence of probiotic strains added to cottage cheese on generation of potentially antioxidant peptides, anti-listerial activity, and survival of probiotic microorganisms in simulated gastrointestinal conditions

International Dairy Journal

Volumn 33, Issue 2, 2013, Pages 191-197

  Abadía García, Lucía ^a,b   Cardador, Anaberta ^b   Martín del Campo, Sandra T ^b   Arvízu, Sofía M ^a   Castaño Tostado, Eduardo ^a   Regalado González, Carlos ^a   García Almendarez, Blanca ^a   Amaya Llano, Silvia L ^a  

^a UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^b School of Industrial Design   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

ANTI-MICROBIAL EFFECTS; ANTIOXIDANT PEPTIDES; BIOACTIVE PEPTIDES; LACTOBACILLUS CASEI; LACTOBACILLUS RHAMNOSUS; LISTERIA MONOCYTOGENES; METABOLIC ACTIVITY; SIMULATED GASTROINTESTINAL CONDITIONS;

ANTIOXIDANTS; PEPTIDES;

MICROORGANISMS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS CASEI; LACTOBACILLUS RHAMNOSUS; LISTERIA MONOCYTOGENES;

EID: 84882884957     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2013.04.005     Document Type: Article

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