Surviral of Lactobacillus acidophilus la-5 in a fermented soy product under in vitro simulated gastrointestinal conditions (2011)
- Authors:
- Autor USP: SAAD, SUSANA MARTA ISAY - FCF
- Unidade: FCF
- Subjects: PROBIÓTICOS; ALIMENTOS FERMENTADOS; SOJA
- Language: Inglês
- Imprenta:
- Publisher: Federation of European Microbiological Societies (FEMS)
- Publisher place: Geneva
- Date published: 2011
- Source:
- Título: Abstracts
- Conference titles: Congress of European Microbiologists
-
ABNT
BEDANI, Raquel et al. Surviral of Lactobacillus acidophilus la-5 in a fermented soy product under in vitro simulated gastrointestinal conditions. 2011, Anais.. Geneva: Federation of European Microbiological Societies (FEMS), 2011. . Acesso em: 26 jan. 2026. -
APA
Bedani, R., Estrotra, R. C. S., Rossi, E. A., & Saad, S. M. I. (2011). Surviral of Lactobacillus acidophilus la-5 in a fermented soy product under in vitro simulated gastrointestinal conditions. In Abstracts. Geneva: Federation of European Microbiological Societies (FEMS). -
NLM
Bedani R, Estrotra RCS, Rossi EA, Saad SMI. Surviral of Lactobacillus acidophilus la-5 in a fermented soy product under in vitro simulated gastrointestinal conditions. Abstracts. 2011 ;[citado 2026 jan. 26 ] -
Vancouver
Bedani R, Estrotra RCS, Rossi EA, Saad SMI. Surviral of Lactobacillus acidophilus la-5 in a fermented soy product under in vitro simulated gastrointestinal conditions. Abstracts. 2011 ;[citado 2026 jan. 26 ] - Avaliação sensorial de queijo fresco cremoso simbiótico
- Behaviour of probiotic strains in different soy-based products during refrigerated storage
- Cientistas testam subprodutos do processamento de frutas e soja para bio-enriquecer alimentos [Entrevista a Karina Ninni Ramos]
- Os probióticos amigos do leite [Entrevista a Maíra Termero]
- Perfil de textura e viabilidade de Lactobacillus casei em queijo minas frescal
- Influência de diferentes substratos alimentícios sobre a resistência in vitro de Lactobacillus acidophilus La-5
- Degradation of fibres from fruit by-products allows selective modulation of the gut bacteria in an in vitro model of the proximal colon
- Lactobacillus acidophilus survival in symbiotic guava mousses under in vitro simulated gastrointestinal conditions
- Impact of fruit by-products and specific carbohydrates on growth of starter cultures and probiotic strains
- Folate production by starter and probiotic cultures using a culture media supplemented with amaranth flour, mango and okara by-products
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