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Polysorbate 80 improves the adhesion and survival of yogurt starters with cholesterol uptake abilities
The goal of this study is to improve the adhesion and survival of yogurt bacteria with probiotic traits by using polysorbate 80, a food additive emulsifier commonly found in milk derivative products. Polysorbate 80 was used at 1% (w/v), and its effects on yogurt bacteria's survival under simula...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9284390/ https://www.ncbi.nlm.nih.gov/pubmed/35846386 http://dx.doi.org/10.1016/j.sjbs.2022.103367 |