Resistance of lactobacillus paracasei LPC-37 and yoghurt cultures to in vitro gastrointestinal stress in fermented soy powder (2017)
- Authors:
- Autor USP: OLIVEIRA, RICARDO PINHEIRO DE SOUZA - FCF
- Unidade: FCF
- Subjects: LACTOBACILLUS; IOGURTE; LEITE DE SOJA
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Brazilian Journal of Pharmaceutical Sciences
- ISSN: 1984-8250
- Volume/Número/Paginação/Ano: v. 53, suppl. 1, p. 61 res. FCF117, 2017
- Conference titles: Pharmaceutical Science and Technology Meeting of the Faculty of Pharmaceutical Sciences, University of São Paulo
-
ABNT
PIAZENTIN, Anna Carolina Meireles; SILVA, Thamires Maria Simões; OLIVEIRA, Ricardo Pinheiro de Souza. Resistance of lactobacillus paracasei LPC-37 and yoghurt cultures to in vitro gastrointestinal stress in fermented soy powder. Brazilian Journal of Pharmaceutical Sciences[S.l: s.n.], 2017. -
APA
Piazentin, A. C. M., Silva, T. M. S., & Oliveira, R. P. de S. (2017). Resistance of lactobacillus paracasei LPC-37 and yoghurt cultures to in vitro gastrointestinal stress in fermented soy powder. Brazilian Journal of Pharmaceutical Sciences. São Paulo. -
NLM
Piazentin ACM, Silva TMS, Oliveira RP de S. Resistance of lactobacillus paracasei LPC-37 and yoghurt cultures to in vitro gastrointestinal stress in fermented soy powder. Brazilian Journal of Pharmaceutical Sciences. 2017 ; 53 61 res. FCF117. -
Vancouver
Piazentin ACM, Silva TMS, Oliveira RP de S. Resistance of lactobacillus paracasei LPC-37 and yoghurt cultures to in vitro gastrointestinal stress in fermented soy powder. Brazilian Journal of Pharmaceutical Sciences. 2017 ; 53 61 res. FCF117. - Production and partial purification of bacteriocin-like inhibitory substances (blis) with anticariogenic properties
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- Produtos de origem microbiana de interesse farmacêutico, alimentar e ambiental
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- Acidification kinetic and growth of Streptococcus thermophilus TA 040 and Lactococcus lactis CECT 4434 from whey
- Development of a high-yielding bioprocess for 11-alpha hydroxylation of canrenone under conditions of oxygen-enriched air supply
- Media optimization of bacteriocin ST22CH production by Lactobacillus Sakei ST22CH isolated from salpicão, a traditional meat-product from Portugal
- Discontinuous fermentation process by probiotic bacterium to produce antimicrobial peptide with potential application as food preservative
- Production of bacteriocin-like inhibitory substances (BLIS) by bifidobacterium lactis using whey as a substrate
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