Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions

Food Research International

Volumn 76, Issue , 2015, Pages 828-838

  Meira, Quênia Gramile Silva ^a   Magnani, Marciane ^a   de Medeiros Júnior, Francisco Cesino ^a   Queiroga, Rita de Cássia Ramos do Egito ^a   Madruga, Marta Suely ^a   Gullón, Beatriz ^b   Gomes, Ana Maria Pereira ^b   Pintado, Maria Manuela Estevez ^b   de Souza, Evandro Leite ^a  

^a FEDERAL UNIVERSITY OF PARAÍBA   (Brazil)

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

Author keywords

Bifidobacterium spp.; Fresh cheese; Goat products; Lactobacillus spp.; Probiotics

Indexed keywords

BACILLI; FOOD STORAGE; LACTIC ACID; STRAIN;

BIFIDOBACTERIUM; BIFIDOBACTERIUM ANIMALIS; GOAT PRODUCTS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS SPP; PROBIOTICS; QUALITY CHARACTERISTIC; SIMULATED GASTROINTESTINAL CONDITIONS;

FATTY ACIDS;

EID: 84952975882     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.08.002     Document Type: Article

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