Stability and functionality of freeze-dried probiotic Bifidobacterium cells during storage in juice and milk
- 31 December 2006
- journal article
- Published by Elsevier BV in International Dairy Journal
- Vol. 16 (12), 1477-1482
- https://doi.org/10.1016/j.idairyj.2005.12.007
Abstract
No abstract availableKeywords
This publication has 27 references indexed in Scilit:
- Influence of fermentation time, cryoprotectant and neutralization of cell concentrate on freeze-drying survival, storage stability, and acid and bile exposure of Bifidobacterium animalis ssp. lactis cells produced without milk-based ingredientsJournal of Applied Microbiology, 2005
- Relevant factors for the preparation of freeze-dried lactic acid bacteriaInternational Dairy Journal, 2004
- Genetic heterogeneity and functional properties of intestinal bifidobacteriaJournal of Applied Microbiology, 2004
- Caseinomacropeptide and whey protein concentrate enhance Bifidobacterium lactis growth in milkFood Chemistry, 2004
- Viability of lactic acid bacteria and bifidobacteria in fermented soymilk after drying, subsequent rehydration and storageInternational Journal of Food Microbiology, 2004
- The effect of lactose derivatives lactulose, lactitol and lactobionic acid on the functional and technological properties of potentially probiotic Lactobacillus strainsInternational Dairy Journal, 2003
- Survival of Lactobacillus johnsonii La1 and influence of its addition in retail-manufactured ice cream produced with different sugar and fat concentrationsInternational Dairy Journal, 2002
- Growth and Viability of Commercial Bifidobacterium spp in Skim Milk Containing Oligosaccharides and InulinJournal of Food Science, 2000
- Bifidobacterium spp. and Lactobacillus acidophilus: biological, biochemical, technological and therapeutical properties relevant for use as probioticsTrends in Food Science & Technology, 1999
- Dehydration of Lactobacillus acidophilusProcess Biochemistry, 1993