Synbiotic cheese: effect of prebiotic compounds on survival of probiotic strains throughout ripening time

被引：1
|
作者：
Gomes, A. [1 ]
Rodrigues, D. [1 ]
Freitas, A. C. [1 ]
Rocha Santos, T. [1 ]
Goodfellow, B. [1 ]
机构：
[1] Univ Catolica Portuguesa, Escola Super Biotecnol, Porto, Portugal
来源：
NEW BIOTECHNOLOGY | 2009年 / 25卷
关键词：
D O I：
10.1016/j.nbt.2009.06.374
中图分类号：
Q5 [生物化学];
学科分类号：
071010 ; 081704 ;
摘要：
引用
收藏
页码：S94 / S94
页数：1
相关论文
共 50 条
  • [1] Lipolysis in probiotic and synbiotic cheese: The influence of probiotic bacteria, prebiotic compounds and ripening time on free fatty acid profiles
    Rodrigues, Dina
    Rocha-Santos, Teresa A. P.
    Gomes, Ana M.
    Goodfellow, Brian J.
    Freitas, Ana C.
    [J]. FOOD CHEMISTRY, 2012, 131 (04) : 1414 - 1421
  • [2] Survival of probiotic microbial strains in a cheese matrix during ripening: Simulation of rates of salt diffusion and microorganism survival
    Gomes, AMP
    Vieira, MM
    Malcata, FX
    [J]. JOURNAL OF FOOD ENGINEERING, 1998, 36 (03) : 281 - 301
  • [3] Probiotic Cheddar cheese: Influence of ripening temperatures on survival of probiotic microorganisms, cheese composition and organic acid profiles
    Ong, L.
    Shah, N. P.
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2009, 42 (07) : 1260 - 1268
  • [4] THE EFFECT OF PROBIOTIC, PREBIOTIC AND SYNBIOTIC ON EGG CHARACTERSTICS AND MORTALITY OF WHITE LEGHORN HENS
    Zangana, Bushra S. R.
    Naji, Saad A.
    [J]. IRAQI JOURNAL OF AGRICULTURAL SCIENCES, 2008, 39 (05): : 99 - 108
  • [5] Caprine cheese with probiotic strains: the effects of ripening temperature and relative humidity on proteolysis and lipolysis
    Ana M. P. Gomes
    M. Luz P. C. Silva
    F. X. Malcata
    [J]. Zeitschrift für Lebensmitteluntersuchung und -Forschung A, 1998, 207 : 386 - 394
  • [6] Caprine cheese with probiotic strains: the effects of ripening temperature and relative humidity on proteolysis and lipolysis
    Gomes, AMP
    Silva, MLPC
    Malcata, FX
    [J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 1998, 207 (05): : 386 - 394
  • [7] Assessment of a new synbiotic preparation in healthy volunteers: survival, persistence of probiotic strains and its effect on the indigenous flora
    Lorenzo Morelli
    Daniela Zonenschain
    Maria Luisa Callegari
    Enzo Grossi
    Federico Maisano
    Michele Fusillo
    [J]. Nutrition Journal, 2
  • [8] Assessment of a new synbiotic preparation in healthy volunteers: survival, persistence of probiotic strains and its effect on the indigenous flora
    Morelli, Lorenzo
    Zonenschain, Daniela
    Callegari, Maria Luisa
    Grossi, Enzo
    Maisano, Federico
    Fusillo, Michele
    [J]. NUTRITION JOURNAL, 2003, 2 (1)
  • [9] Effect of dietary supplementation of prebiotic, probiotic, and synbiotic on growth performance and carcass characteristics of broiler chickens
    Sarangi, Nihar Ranjan
    Babu, L. K.
    Kumar, A.
    Pradhan, C. R.
    Pati, P. K.
    Mishra, J. P.
    [J]. VETERINARY WORLD, 2016, 9 (03) : 313 - 319
  • [10] Effect of probiotic, prebiotic and synbiotic follow-up infant formulas on iron bioavailability in rats
    Perez-Conesa, D.
    Lopez, G.
    Ros, G.
    [J]. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2007, 13 (01) : 69 - 77
12345