Application of Lactobacillus acidophilus (LA 5) strain in fruit-based ice cream

A study was performed to apply a probiotic strain into fermented ice cream mix with suitable fruit bases to develop a value-added product with a substantial level of viable organisms for a sufficient shelf life. Pure direct vat strain culture of Lactobacillus acidophilus (LA 5) in freeze-dried form...

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Detalles Bibliográficos
Autores principales: Senanayake, Suraji A, Fernando, Sirimali, Bamunuarachchi, Arthur, Arsekularatne, Mariam
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Blackwell Publishing Ltd 2013
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3951538/
https://www.ncbi.nlm.nih.gov/pubmed/24804052
http://dx.doi.org/10.1002/fsn3.66

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3951538/
https://www.ncbi.nlm.nih.gov/pubmed/24804052
http://dx.doi.org/10.1002/fsn3.66

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