Plant extract enhances the viability of Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus acidophilus in probiotic nonfat yogurt

A commercial plant extract (prepared from olive, garlic, onion and citrus extracts with sodium acetate (SA) as a carrier) was evaluated to extend the viability of yogurt starter and probiotic bacteria as a means to enhance the shelf life of live and active culture, probiotic nonfat yogurt. Yogurts p...

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Detalles Bibliográficos
Autores principales: Michael, Minto, Phebus, Randall K, Schmidt, Karen A
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BlackWell Publishing Ltd 2015
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4304562/
https://www.ncbi.nlm.nih.gov/pubmed/25650127
http://dx.doi.org/10.1002/fsn3.189

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4304562/
https://www.ncbi.nlm.nih.gov/pubmed/25650127
http://dx.doi.org/10.1002/fsn3.189

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