Survival of probiotic strains in low-fat graviola ice-cream during storage and under in vitro simulated gastrointestinal conditions (2013)
- Authors:
- USP affiliated authors: COSTA, CAROLINA - FM ; SAAD, SUSANA MARTA ISAY - FCF ; FRANCO, BERNADETTE DORA GOMBOSSY DE MELO - FCF
- Unidades: FM; FCF
- Subjects: PROBIÓTICOS; LACTOBACILLUS
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Abstracts
- Conference titles: International Scientific Conference Probiotics and Prebiotics
-
ABNT
SOUSA, Graziela Leal et al. Survival of probiotic strains in low-fat graviola ice-cream during storage and under in vitro simulated gastrointestinal conditions. 2013, Anais.. Kosice: Faculdade de Medicina, Universidade de São Paulo, 2013. . Acesso em: 18 abr. 2024. -
APA
Sousa, G. L., Costa, C., Bedani, R., & Saad, S. M. I. (2013). Survival of probiotic strains in low-fat graviola ice-cream during storage and under in vitro simulated gastrointestinal conditions. In Abstracts. Kosice: Faculdade de Medicina, Universidade de São Paulo. -
NLM
Sousa GL, Costa C, Bedani R, Saad SMI. Survival of probiotic strains in low-fat graviola ice-cream during storage and under in vitro simulated gastrointestinal conditions. Abstracts. 2013 ;[citado 2024 abr. 18 ] -
Vancouver
Sousa GL, Costa C, Bedani R, Saad SMI. Survival of probiotic strains in low-fat graviola ice-cream during storage and under in vitro simulated gastrointestinal conditions. Abstracts. 2013 ;[citado 2024 abr. 18 ] - Influence of inulin and/or fructooligosaccharides on graviola synbiotic ice-cream sensory and instrumental texture features and probiotic viability
- Survival of probiotic strains in low-graviola ice-cream during storage and under in vitro simulated gastrointestinal conditions
- Potential beneficial properties of bacteriocin-producing lactic acid bacteria isolated from smoked salmon
- Dynamics and activity of bacterial communities during production and storage of a synbiotic petit-suisse cheese evaluated by denaturing gradient gel electrophoresis
- Advantageous direct quantification of viable closely related probiotics in petits-suisse cheeses under in vitro gastrointestinal conditions by propidium monoazide - qPCR
- Bacteriocin production and inhibition of Listeria monocytogenes by Lactobacillus sakei subsp sakei 2a in a potentially synbiotic cheese spread
- Resistance to drugs and bacteriocin production are an advantage for potential probiotic strain of Lactobacillus acidophilus LA-14
- Atividade antimicrobiana de cepas de Streptococcus spp isoladas de leite de cabra contra Listeria monocytogenes
- A revolução dos probióticos
- In vitro fermentation of prebiotic carbohydrates by intestinal microbiota in the presence of Lactobacillus amylovorus DSM 16998
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