Fermented milk-starch and milk-inulin products as vehicles for lactic acid bacteria

Formulations using cassava starch or inulin plus milk were fermented with three different lactic acid bacteria (LAB) strains: Lactobacillus plantarum D34, Lactobacillus sp. SLH6, and Streptococcus thermophilus ST4. Growth and acidification were followed in 3% powdered milk (M3), 3% milk-6% starch (M...

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Veröffentlicht in:	Plant foods for human nutrition (Dordrecht) 2004-10, Vol.59 (4), p.155-160
Hauptverfasser:	Zuleta, A, Sarchi, M.I, Rio, M.E, Sambucetti, M.E, Mora, M, Fabrizio, S.V. de, Parada, J.L
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Biological and medical sciences Biological Assay Colony Count, Microbial Cultured Milk Products - microbiology Feces - microbiology Female fermented milk Food Handling - methods Food industries Food Microbiology Fundamental and applied biological sciences. Psychology Hydrogen-Ion Concentration inulin Inulin - metabolism lactic acid bacteria Lactobacillus Lactobacillus - growth & development Lactobacillus - metabolism Lactobacillus plantarum Male Manihot esculenta prebiotics Probiotics Rats Rats, Wistar Starch - metabolism Starch and starchy product industries Streptococcus thermophilus Streptococcus thermophilus - growth & development Streptococcus thermophilus - metabolism
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