Effects of milk components and food additives on survival of three bifidobacteria strains in fermented milk under simulated gastrointestinal tract conditions
Background: In the dairy industry, probiotic strains of Bifidobacterium are introduced into the composition of traditional starter cultures intended for the production of fermented foods, or sometimes are the sole microflora responsible for the fermentation process. In order to be able to reach the...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2015-11-01
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| Series: | Microbial Ecology in Health and Disease |
| Subjects: | |
| Online Access: | http://www.microbecolhealthdis.net/index.php/mehd/article/view/27812/43070 |