Acerola by-product may improve the in vitro gastrointestinal resistance of probiotic strains in a plant-based fermented beverage
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.110858
Abstract: Abstract This study evaluated the impact of acerola by-product (ABP) on the viability and resistance to in vitro-simulated gastrointestinal (GI) conditions of Lactobacillus acidophilus LA-5 and Bifidobacterium longum BB-46, individually or in co-culture, in a… read more here.
Keywords: probiotic strains; plant based; beverage; resistance ... See more keywords