Addition of probiotic bacteria in a semi-hard goat cheese (coalho): Survival to simulated gastrointestinal conditions and inhibitory effect against pathogenic bacteria

Food Research International

Volumn 64, Issue , 2014, Pages 241-247

  Gomes de Oliveira, Maria Elieidy ^a   Fernandes Garcia, Estefânia ^a   Vasconcelos de Oliveira, Carlos Eduardo ^a   Pereira Gomes, Ana Maria ^b   Esteves Pintado, Maria Manuela ^b   Ferreira Madureira, Ana Raquel Mendes ^b   da Conceição, Maria Lúcia ^a   Ramos do EgyptoQueiroga, Rita de Cássia ^a   de Souza, Evandro Leite ^a  

^a FEDERAL UNIVERSITY OF PARAÍBA   (Brazil)

^b CBQF CENTRO DE BIOTECNOLOGIA E QUÍMICA FINA LABORATÓRIO ASSOCIADO   (Portugal)

Author keywords

Cheese; Gastrointestinal conditions; Inhibitory effects; Probiotics; Survival

Indexed keywords

CHEESES; LISTERIA;

BIFIDOBACTERIUM LACTIS; GASTROINTESTINAL CONDITIONS; INHIBITORY EFFECT; LACTOBACILLUS ACIDOPHILUS; LISTERIA MONOCYTOGENES; PROBIOTICS; SIMULATED GASTROINTESTINAL CONDITIONS; SURVIVAL; PATHOGENIC BACTERIUM; PROBIOTIC BACTERIA;

FOOD STORAGE; CHEESES;

EID: 84903904176     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.06.032     Document Type: Article

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