Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean

Soymilk was produced from vegetable soybean and fermented by probiotics (Lactobacillus acidophilus La-5, Bifidobacterium animalis Bb-12) in co-culture with Streptococcus thermophilus. The composition of the fermented beverage and oligosaccharides content were determined. The effect of fructooligosac...

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Detalles Bibliográficos
Autores principales: Battistini, Carolina, Gullón, Beatriz, Ichimura, Erica Sayuri, Gomes, Ana Maria Pereira, Ribeiro, Eliana Paula, Kunigk, Leo, Moreira, José Ubirajara Vieira, Jurkiewicz, Cynthia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2017
Materias:
Research Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5914204/
https://www.ncbi.nlm.nih.gov/pubmed/29122477
http://dx.doi.org/10.1016/j.bjm.2017.08.006

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5914204/
https://www.ncbi.nlm.nih.gov/pubmed/29122477
http://dx.doi.org/10.1016/j.bjm.2017.08.006

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