Lactobacillus plantarum 299V improves the microbiological quality of legume sprouts and effectively survives in these carriers during cold storage and in vitro digestion

Probiotics improve consumers' health and additionally may positively influence the microbiological and organoleptic quality of food. In the study, legume sprouts were inoculated with Lactobacilllus plantarum 299V to produce a new functional product ensuring the growth and survival of the probio...

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Detalles Bibliográficos
Autores principales: Świeca, Michał, Kordowska-Wiater, Monika, Pytka, Monika, Gawlik-Dziki, Urszula, Bochnak, Justyna, Złotek, Urszula, Baraniak, Barbara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6248997/
https://www.ncbi.nlm.nih.gov/pubmed/30462723
http://dx.doi.org/10.1371/journal.pone.0207793

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6248997/
https://www.ncbi.nlm.nih.gov/pubmed/30462723
http://dx.doi.org/10.1371/journal.pone.0207793

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