Development of a potentially probiotic food through fermentation of Andean tubers

LWT

Volumn 71, Issue , 2016, Pages 184-189

  Mosso, Ana Laura ^a   Lobo, Manuel Oscar ^a   Sammán, Norma Cristina ^a  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Andean tubers; In vitro gastrointestinal simulation; Lactobacillus brevis; Probiotic viability

Indexed keywords

DAIRIES; FERMENTATION; FOOD MICROBIOLOGY; FOOD STORAGE; FUNCTIONAL FOOD; MICROORGANISMS; PROBIOTICS; SODIUM CHLORIDE; TEXTURES; TUBES (COMPONENTS);

ANDEAN TUBERS; FERMENTATION SUBSTRATES; IN-VITRO; LACTOBACILLUS BREVIS; PATHOGENIC MICROORGANISMS; PROBIOTIC PRODUCTS; PROBIOTIC VIABILITY; SIMULATED GASTRIC JUICE;

SPOILAGE;

EID: 84961711164     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.03.008     Document Type: Article

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