Viability of probiotic Lactobacillus casei in yoghurt: Defining the best processing step to its addition

Archivos Latinoamericanos de Nutricion

Volumn 63, Issue 1, 2013, Pages 58-63

  Bandiera, Nataly Simões ^a   Carneiro, Isadora ^a   Da Silva, Alisson Santana ^a   Honjoya, Edson Renato ^a   De Santana, Elsa Helena Walter ^a   Aragon Alegro, Lina Casale ^a   De Souza, Cínthia Hoch Batista ^a  

^a UNIVERSIDADE NORTE DO PARANÁ   (Brazil)

Author keywords

Fermentation; Lactobacillus casei; Viability; Yoghurt

Indexed keywords

PROBIOTIC AGENT; YOGHURT;

ARTICLE; BACTERIAL COUNT; FERMENTATION; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS CASEI; METABOLISM; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; TIME;

COLONY COUNT, MICROBIAL; FERMENTATION; FOOD HANDLING; LACTOBACILLUS CASEI; MICROBIAL VIABILITY; PROBIOTICS; TIME FACTORS; YOGURT;

EID: 84886444004     PISSN: 00040622     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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