Non-fermented Dairy Desserts with Potentially Probiotic Autochthonous Lactobacilli and Products from Peel of Jabuticaba (Myrciaria cauliflora)

The influence of two autochthonous lactobacilli strains with probiotic potential ( Lactobacillus mucosae CNPC007 and Lactobacillus plantarum CNPC020) in comparison to a commercially available probiotic strain ( Lactobacillus rhamnosus LR32) in non-fermented dairy desserts added with ingredients (syr...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Probiotics and antimicrobial proteins 2021-06, Vol.13 (3), p.765-775
Hauptverfasser:	de Sousa, Marina Cínthia, dos Santos, Widson Michael, Orleans da Silva, Júlia Maria, Ramos, Felipe Pereira, de Freitas, Aline Souza, Almeida Neta, Maria Carmélia, dos Santos, Karina Maria Olbrich, Alonso Buriti, Flávia Carolina, Florentino, Eliane Rolim
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants Applied Microbiology Chemistry Chemistry and Materials Science Chemistry/Food Science Cold storage Dairy Products - microbiology Desserts Fermented food Fruit - chemistry Lactobacillaceae Microbiology Myrciaria cauliflora Myrtaceae - chemistry Nutrition Phenolic compounds Plant Extracts Probiotics Protein Science
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!