Influence of commercial inactivated yeast derivatives on the survival of probiotic bacterium Lactobacillus rhamnosus HN001 in an acidic environment

This study evaluated the influence of three inactivated yeast derivatives (IYDs) used in wine production, namely OptiRed(®), OptiWhite(®) and Noblesse(®), on the viability of the probiotic strain Lactobacillus rhamnosus HN001 in an acidic environment. Addition of the IYDs at 3 g/L significantly enha...

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Detalles Bibliográficos
Autores principales: Toh, Mingzhan, Liu, Shao Quan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2017
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5524659/
https://www.ncbi.nlm.nih.gov/pubmed/28747041
http://dx.doi.org/10.1186/s13568-017-0456-4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5524659/
https://www.ncbi.nlm.nih.gov/pubmed/28747041
http://dx.doi.org/10.1186/s13568-017-0456-4

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