Probiotics and Prebiotics

ABSTRACT Probiotics, bacteria from the genera Bifidobacterium and Lactobacillus, and yeast, Saccharomyces, as well as prebiotics belonging to the group of dietary fiber (inulin with low degree of polymerization, fructose‐derived oligosaccharides, and resistant starch) are natural factors useful in p...

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Veröffentlicht in:	Cereal chemistry 2003-03, Vol.80 (2), p.113-117
Hauptverfasser:	Tomasik, Przemyslaw Jan, Tomasik, Piotr
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cereal and baking product industries Food industries Fundamental and applied biological sciences. Psychology Probiotics Research and development. New food products, dietetic foods and beverages
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