A Preliminary Report on the Use of the Design of Experiments for the Production of a Synbiotic Yogurt Supplemented With Gluten FriendlyTM Flour and Bifidobacterium infantis

A Preliminary Report on the Use of the Design of Experiments for the Production of a Synbiotic Yogurt Supplemented With Gluten FriendlyTM Flour and Bifidobacterium infantis

The main goal of this paper was to design a synbiotic yogurt containing Bifidobacterium infantis and Gluten Friendly FlourTM; the proposed approach relies upon milk fermentation through the classical starter of yogurt (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) to av...

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Bibliographic Details
Main Authors: Antonio Bevilacqua, Barbara Speranza, Daniela Campaniello, Milena Sinigaglia, Maria Rosaria Corbo, Carmela Lamacchia
Format: Article
Language:English
Published: Frontiers Media S.A. 2019-02-01
Series:Frontiers in Microbiology
Subjects:
synbiotic
gluten friendly
Bifidobacterium spp.
centroid
desirability
multifactorial analysis of variance
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2019.00226/full

Internet

https://www.frontiersin.org/article/10.3389/fmicb.2019.00226/full

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