Influence of tea extract supplementation on bifidobacteria during soymilk fermentation

International Journal of Food Microbiology

Volumn 188, Issue , 2014, Pages 36-44

  Zhao, Danyue ^a   Shah, Nagendra P ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

Antibacterial effect; Bifidobacteria; Cell integrity; Membrane lipids; Soymilk fermentation; Tea extract

Indexed keywords

FATTY ACID; MEMBRANE LIPID; PHOSPHATIDYLCHOLINE; PHOSPHATIDYLGLYCEROL; PHOSPHOLIPID;

ARTICLE; BACTERIAL CELL; BACTERIAL VIABILITY; BACTERIUM CULTURE; BIFIDOBACTERIUM; BIFIDOBACTERIUM LONGUM; CELL POPULATION; CELL VIABILITY; CONTROLLED STUDY; EXTRACTION; FERMENTATION; FLOW CYTOMETRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HIGH PERFORMANCE THIN LAYER CHROMATOGRAPHY; LIPID COMPOSITION; MASS FRAGMENTOGRAPHY; NONHUMAN; PLATE COUNT; SENSITIVITY ANALYSIS; SOYBEAN MILK; STAINING; TEA;

ANTIBACTERIAL EFFECT; BIFIDOBACTERIA; CELL INTEGRITY; MEMBRANE LIPIDS; SOYMILK FERMENTATION; TEA EXTRACT;

BIFIDOBACTERIUM; CELL MEMBRANE; FATTY ACIDS; FERMENTATION; FOOD MICROBIOLOGY; MICROBIAL VIABILITY; PHENOLS; PHOSPHOLIPIDS; PLANT EXTRACTS; PROBIOTICS; SOY MILK; TEA;

EID: 84905229493     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.07.010     Document Type: Article

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