Viability and resistance of lactobacilli isolated from cocoa fermentation to simulated gastrointestinal digestive steps in soy yogurt

Journal of Food Science

Volumn 79, Issue 2, 2014, Pages

  Saito, V S T ^a   dos Santos, T F ^a   Vinderola, C G ^b   Romano, C ^a   Nicoli, J R ^c   Araujo L S ^a   Costa, M M ^a   Andrioli, J L ^a   Uetanabaro, A P T ^a  

^a DEPARTAMENTO DE CIÊNCIAS BIOLÓGICAS   (Brazil)

^b UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^c FEDERAL UNIVERSITY OF MINAS GERAIS   (Brazil)

Author keywords

Lactobacillus; Microbial survival; Probiotics; Sensory analysis; Soy yogurt

Indexed keywords

PROBIOTIC AGENT;

ARTICLE; BEVERAGE; BILE; BRAZIL; CACAO; CHEMISTRY; COMPARATIVE STUDY; CONSUMER; DIGESTION; ENZYMOLOGY; FERMENTATION; FOOD; FOOD PREFERENCE; FOOD STORAGE; FREEZING; GROWTH, DEVELOPMENT AND AGING; HUMAN; INTESTINE MUCOSA; ISOLATION AND PURIFICATION; LACTOBACILLUS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; METABOLISM; MICROBIAL SURVIVAL; MICROBIAL VIABILITY; MICROBIOLOGY; PH; PHYSICAL CHEMISTRY; SECRETION (PROCESS); SENSATION; SENSORY ANALYSIS; SOY YOGURT; SOYBEAN; STOMACH JUICE;

LACTOBACILLUS; MICROBIAL SURVIVAL; PROBIOTICS; SENSORY ANALYSIS; SOY YOGURT;

BEVERAGES; BILE; BRAZIL; CACAO; CONSUMER SATISFACTION; DIGESTION; FERMENTATION; FOOD PREFERENCES; FOOD STORAGE; FOODS, SPECIALIZED; GASTRIC JUICE; HUMANS; HYDROGEN-ION CONCENTRATION; INTESTINAL MUCOSA; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; MICROBIAL VIABILITY; PHYSICOCHEMICAL PHENOMENA; PROBIOTICS; REFRIGERATION; SENSATION; SOY FOODS;

EID: 84894054977     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12326     Document Type: Article

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