Influence of co-cultures of Streptococcus thermophilus and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containing Syzygium cumini (L.) Skeels pulp

This study investigated the influence of probiotic lactobacilli in co-culture with Streptococcus thermophilus on composition, physicochemical parameters, microbial viability, sensory acceptability, antioxidant capacity and protein profile of lactose-free fermented dairy beverages with added whey, β-...

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Detalles Bibliográficos
Autores principales: Garcia, Sabrina Laís Alves, da Silva, Gabriel Monteiro, Medeiros, Juliana Maria Svendsen, de Queiroga, Anna Paula Rocha, de Queiroz, Blenda Brito, de Farias, Daniely Rayane Bezerra, Correia, Joyceana Oliveira, Florentino, Eliane Rolim, Alonso Buriti, Flávia Carolina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2020
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9050390/
https://www.ncbi.nlm.nih.gov/pubmed/35498622
http://dx.doi.org/10.1039/c9ra08311a

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9050390/
https://www.ncbi.nlm.nih.gov/pubmed/35498622
http://dx.doi.org/10.1039/c9ra08311a

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