Buffalo milk increases viability and resistance of probiotic bacteria in dairy beverages under in vitro simulated gastrointestinal conditions

Probiotic dairy beverages prepared from buffalo and cow milks with different levels of whey (0, 25, and 50%) were evaluated for kinetic fermentation parameters, protein and fat contents, post-acidification profile, viability of Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactobacillus...

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Veröffentlicht in:	Journal of dairy science 2020-09, Vol.103 (9), p.7890-7897
Hauptverfasser:	Simões da Silva, Thamires Maria, Piazentin, Anna Carolina Meirelles, Mendonça, Carlos Miguel Nóbrega, Converti, Attilio, Bogsan, Cristina Stewart Bittencourt, Mora, Diego, de Souza Oliveira, Ricardo Pinheiro
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Beverages buffalo milk Buffaloes Cattle Cultured Milk Products - microbiology dairy beverage Dairy Products - microbiology Female Fermentation Food Storage gastrointestinal stress Gastrointestinal Tract - metabolism Humans in vitro simulation Lactobacillus acidophilus - metabolism Microbial Viability Microbiota Milk - metabolism probiotic Probiotics - analysis Streptococcus thermophilus - metabolism Whey Proteins - analysis
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