Brewer's spent grain enhanced the recovery of potential probiotic strains in fermented milk after exposure to in vitro-simulated gastrointestinal conditions (2023)
- Authors:
- USP affiliated authors: SAAD, SUSANA MARTA ISAY - FCF ; HERKENHOFF, MARCOS EDGAR - FCF ; LEITE, MARCELA DE SOUZA - FCF ; VIEIRA, ANTONIO DIOGO SILVA - FCF
- Unidade: FCF
- DOI: 10.1007/s12602-021-09839-8
- Subjects: PROBIÓTICOS; LEITE FERMENTADO; FERMENTAÇÃO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Probiotics and Antimicrobial Proteins
- ISSN: 1867-1306
- Volume/Número/Paginação/Ano: v. 15, n. 2, p. 326-337, 2023
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
BATTISTINI, Carolina et al. Brewer's spent grain enhanced the recovery of potential probiotic strains in fermented milk after exposure to in vitro-simulated gastrointestinal conditions. Probiotics and Antimicrobial Proteins, v. 15, n. 2, p. 326-337, 2023Tradução . . Disponível em: https://doi.org/10.1007/s12602-021-09839-8. Acesso em: 21 maio 2024. -
APA
Battistini, C., Herkenhoff, M. E., Leite, M. de S., Vieira, A. D. S., Bedani, R., & Saad, S. M. I. (2023). Brewer's spent grain enhanced the recovery of potential probiotic strains in fermented milk after exposure to in vitro-simulated gastrointestinal conditions. Probiotics and Antimicrobial Proteins, 15( 2), 326-337. doi:10.1007/s12602-021-09839-8 -
NLM
Battistini C, Herkenhoff ME, Leite M de S, Vieira ADS, Bedani R, Saad SMI. Brewer's spent grain enhanced the recovery of potential probiotic strains in fermented milk after exposure to in vitro-simulated gastrointestinal conditions [Internet]. Probiotics and Antimicrobial Proteins. 2023 ; 15( 2): 326-337.[citado 2024 maio 21 ] Available from: https://doi.org/10.1007/s12602-021-09839-8 -
Vancouver
Battistini C, Herkenhoff ME, Leite M de S, Vieira ADS, Bedani R, Saad SMI. Brewer's spent grain enhanced the recovery of potential probiotic strains in fermented milk after exposure to in vitro-simulated gastrointestinal conditions [Internet]. Probiotics and Antimicrobial Proteins. 2023 ; 15( 2): 326-337.[citado 2024 maio 21 ] Available from: https://doi.org/10.1007/s12602-021-09839-8 - Omics technologies for evaluation of starter and probiotic strains in the Brazilian-style beer Catharina sour
- Evaluation of fermented milk with cashew (Anacardium occidentale) byproduct using the simulator of the human intestinal microbial ecosystem (SHIME®)
- Cashew by-product as a functional substrate for the development of probiotic fermented milk
- Viability of the Lacticaseibacillus (L.) paracasei F19 probiotic strain in a sour beer with fruit juice and by-product
- Pesquisadores da USP trabalham em uma cerveja artesanal probiótica [Depoimento]
- Prospects for the development of a new hopped and functional sour beer: survival of probiotic strains of lacticaseibacillus paracasei subsp. paracasei in high hopped beers (Humulus Lupulus L.)
- Aroma components analysis by hs-spme/gc-ms to characterize lager, ale, and sour beer styles
- The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer
- Sour beer with Lacticaseibacillus paracasei subsp. paracasei F19: feasibility and influence of supplementation with Spondias mombin L. Juice and/or by-product
- Influência da matriz de gelado comestível sobre o comportamento e a sobrevivência de cepas probióticas a condições do trato gastrointestinal simuladas in vitro
Informações sobre o DOI: 10.1007/s12602-021-09839-8 (Fonte: oaDOI API)
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