Screening for potential probiotic from spontaneously fermented non-dairy foods based on in vitro probiotic and safety properties
Sign Up to like & getrecommendations! Published in 2018 at "Annals of Microbiology"
DOI: 10.1007/s13213-018-1386-3
Abstract: The aim of this study was to screen potential probiotic lactic acid bacteria from Chinese spontaneously fermented non-dairy foods by evaluating their probiotic and safety properties. All lactic acid bacteria (LAB) strains were identified by… read more here.
Keywords: safety properties; fermented non; non dairy; spontaneously fermented ... See more keywords
A Survey on the survival of Lactobacillus paracasei in fermented and non-fermented frozen soy dessert
Sign Up to like & getrecommendations! Published in 2019 at "Biocatalysis and Agricultural Biotechnology"
DOI: 10.1016/j.bcab.2019.101297
Abstract: Abstract Recent developments in functional food have heightened the need for a further investigation about manufacture newest functional products for various consumers. The circumstances of production and preservation of these products need to be surveyed… read more here.
Keywords: soy dessert; fermented non; frozen soy; lactobacillus paracasei ... See more keywords