Evaluation of yogurt and various beverages as carriers of lactic acid bacteria producing 2-branched (1,3)-β-D-glucan
Abstract
Probiotic cultures are increasingly being incorporated into a wide variety of food products. Although lactobacilli and bifidobacteria are the most frequently used, other lactic acid bacteria (LAB) have been reported to be potential probiotics. Of these, the cider isolates Pediococccus parvulus (stra …
Keywords
National Center for Biotechnology Information
NCBI
NLM
MEDLINE
animals
pubmed abstract
nih
national institutes of health
national library of medicine
research support
non-u.s. gov't
Evaluation Study
probiotics
hydrogen-ion concentration
food microbiology*
milk / microbiology*
beta-glucans / metabolism*
beverages / microbiology*
lactobacillus / physiology*
microbial viability
pmid:21700011
doi:10.3168/jds.2010-4026
p elizaquível
g sánchez
r aznar
citrus sinensis*
pediococcus / classification
pediococcus / physiology*
yogurt / microbiology*
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274153
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