Effect of dairy matrices on the survival of Streptococcus thermophilus, Brevibacterium aurantiacum and Hafnia alvei during digestion.
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DOI: 10.1016/j.foodres.2017.07.044
Abstract: This study evaluated the ability of dairy matrices, different in composition (with and without fat) and structure (liquid and gel), to enhance microorganisms survival through digestion. The viability of three dairy microorganisms Streptococcus thermophilus, Brevibacterium… read more here.
Keywords: dairy matrices; thermophilus brevibacterium; digestion; effect ... See more keywords