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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...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer Berlin Heidelberg
2017
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| 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 |