Tea extract render probiotic Lactobacillus helveticus more resistant to oxygen exposure through lipid modification mechanism

Food Research International

Volumn 81, Issue , 2016, Pages 141-148

  Gaudreau, Hélène ^a,b   Champagne, Claude P ^a,c   Remondetto, Gabriel E ^d   Alvarez, Pedro A ^a,b   Gomaa, Ahmed ^a,b   Subirade, Muriel ^a,b  

^a Institute of Nutrition and Functional Foods (INAF)   (Canada)

^b UNIVERSITÉ LAVAL   (Canada)

^c FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^d Coopérative Agropur ^*  (Canada)

Author keywords

Bacterial lipids; Green tea extract; Infrared spectroscopy; Lactobacillus helveticus; Probiotic bacteria

Indexed keywords

BACTERIA; FATTY ACIDS; GAS CHROMATOGRAPHY; INFRARED SPECTROSCOPY; LIPIDS;

BACTERIAL LIPIDS; FATTY ACID COMPOSITION; GAS CHROMATOGRAPHY ANALYSIS; GREEN TEA EXTRACTS; LACTOBACILLUS HELVETICUS; MICROAEROPHILIC CONDITION; PROBIOTIC BACTERIA; PROBIOTIC LACTOBACILLI;

OXYGEN;

EID: 84957892760     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.12.031     Document Type: Article

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