Acidification profile, probiotic in vitro gastrointestinal tolerance and viability in fermented milk with fruit flours

International Dairy Journal

Volumn 41, Issue , 2015, Pages 1-6

  Casarotti, Sabrina Neves ^a   Penna, Ana Lúcia Barretto ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

ACIDIFICATION; FRUITS; WINE;

BIFIDOBACTERIUM ANIMALIS; EFFECT OF ADDITION; FERMENTATION TIME; GASTROINTESTINAL TOLERANCE; LACTOBACILLUS ACIDOPHILUS; PROTECTIVE EFFECTS; SIMULATED GASTROINTESTINAL CONDITIONS; TITRATABLE ACIDITY;

FERMENTED MILK;

BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS; LACTOBACILLUS ACIDOPHILUS; MALUS X DOMESTICA; VITACEAE;

EID: 84949116880     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2014.08.021     Document Type: Article

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