Application of lactobacilli and prebiotic oligosaccharides for the development of a synbiotic semi-hard cheese

LWT

Volumn 114, Issue , 2019, Pages

  Langa, S ^a   van den Bulck, E ^a,b   Peiroten A ^a   Gaya, P ^a   Schols, H A ^b   Arques J L ^a  

^a INIA   (Spain)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Cheese; Lactobacillus; Prebiotic oligosaccharides; Probiotics; Synbiotic

Indexed keywords

BACILLI; CHEESES; FOOD ADDITIVES; OLIGOSACCHARIDES; PROBIOTICS; STRAIN;

BENEFICIAL EFFECTS; FRUCTO-OLIGOSACCHARIDES; LACTOBACILLUS; LACTOBACILLUS STRAINS; PREBIOTICS; PROBIOTIC LACTOBACILLI; PROBIOTIC STRAIN; SYNBIOTIC;

DAIRIES;

EID: 85068503238     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2019.108361     Document Type: Article

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