Viability of human-derived probiotic lactobacilli in ice cream produced with sucrose and aspartame

A mixture of human-derived probiotic strains of Lactobacillus acidophilus, L. agilis and L. rhamnosus was used as a probiotic culture in ice cream manufacture. Viability and survival of these probiotic cultures were investigated in two different ice cream formulations. Ice cream with sucrose and ice...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of industrial microbiology & biotechnology 2006-09, Vol.33 (9), p.796-800
Hauptverfasser:	Basyigit, G, Kuleasan, H, Karahan, A.G
Format:	Artikel
Sprache:	eng
Schlagworte:	Acidity Antibiotics aspartame Aspartame - chemistry Bacteria Biological and medical sciences Biotechnology Chemical analysis Dairy products Fundamental and applied biological sciences. Psychology Humans Ice cream Ice Cream - analysis Ice Cream - microbiology Lactobacillus - metabolism Lactobacillus acidophilus Lactobacillus agilis Lactobacillus rhamnosus Probiotics Probiotics - metabolism sucrose Sucrose - chemistry Survival Yogurt
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!