Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean

Brazilian Journal of Microbiology

Volumn 49, Issue 2, 2018, Pages 303-309

  Battistini, Carolina ^a   Gullón, Beatriz ^b   Ichimura, Erica Sayuri ^a   Gomes, Ana Maria Pereira ^b   Ribeiro, Eliana Paula ^a   Kunigk, Leo ^a   Moreira, José Ubirajara Vieira ^c   Jurkiewicz, Cynthia ^a  

^a INSTITUTO MAUÁ DE TECNOLOGIA   (Brazil)

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

^c EMBRAPA CERRADOS   (Brazil)

Author keywords

Oligosaccharides; Prebiotic; Probiotic; Soymilk; Vegetable soybean

Indexed keywords

INULIN; OLIGOSACCHARIDE; SYNBIOTIC AGENT;

ANALYSIS; BACTERIAL COUNT; BEVERAGE; BIFIDOBACTERIUM ANIMALIS; DRUG EFFECT; FERMENTATION; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; LACTOBACILLUS ACIDOPHILUS; METABOLISM; MICROBIAL VIABILITY; PH; RADIATION RESPONSE; SOYBEAN MILK; STREPTOCOCCUS THERMOPHILUS; TEMPERATURE;

BEVERAGES; BIFIDOBACTERIUM ANIMALIS; COLONY COUNT, MICROBIAL; FERMENTATION; HYDROGEN-ION CONCENTRATION; INULIN; LACTOBACILLUS ACIDOPHILUS; MICROBIAL VIABILITY; OLIGOSACCHARIDES; SOY MILK; STREPTOCOCCUS THERMOPHILUS; SYNBIOTICS; TEMPERATURE;

EID: 85043588705     PISSN: 15178382     EISSN: 16784405     Source Type: Journal    
DOI: 10.1016/j.bjm.2017.08.006     Document Type: Article

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