Survival of Lacticaseibacillus paracasei subsp. paracasei F19®and Bifidobacterium animalis subsp. lactis BB-12® in fermented red pitaya pulp under in vitro simulated gastrointestinal conditions (2022)
- Authors:
- USP affiliated authors: SAAD, SUSANA MARTA ISAY - FCF ; SUZUKI, JULIANA YUMI - FCF ; CUCICK, ANA CLARA CANDELARIA - FCF
- Unidade: FCF
- Subjects: FRUTAS; FERMENTAÇÃO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Abstracts
- Conference titles: Beneficial Microbes Conference: Pre-and Probiotics for Lifelong Human and Animal Health
-
ABNT
SUZUKI, Juliana Yumi e CUCICK, Ana Clara Candelaria e SAAD, Susana Marta Isay. Survival of Lacticaseibacillus paracasei subsp. paracasei F19®and Bifidobacterium animalis subsp. lactis BB-12® in fermented red pitaya pulp under in vitro simulated gastrointestinal conditions. 2022, Anais.. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 2022. Disponível em: https://www.BeneficialMicrobes2022.org. Acesso em: 27 dez. 2025. -
APA
Suzuki, J. Y., Cucick, A. C. C., & Saad, S. M. I. (2022). Survival of Lacticaseibacillus paracasei subsp. paracasei F19®and Bifidobacterium animalis subsp. lactis BB-12® in fermented red pitaya pulp under in vitro simulated gastrointestinal conditions. In Abstracts. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. Recuperado de https://www.BeneficialMicrobes2022.org -
NLM
Suzuki JY, Cucick ACC, Saad SMI. Survival of Lacticaseibacillus paracasei subsp. paracasei F19®and Bifidobacterium animalis subsp. lactis BB-12® in fermented red pitaya pulp under in vitro simulated gastrointestinal conditions [Internet]. Abstracts. 2022 ;[citado 2025 dez. 27 ] Available from: https://www.BeneficialMicrobes2022.org -
Vancouver
Suzuki JY, Cucick ACC, Saad SMI. Survival of Lacticaseibacillus paracasei subsp. paracasei F19®and Bifidobacterium animalis subsp. lactis BB-12® in fermented red pitaya pulp under in vitro simulated gastrointestinal conditions [Internet]. Abstracts. 2022 ;[citado 2025 dez. 27 ] Available from: https://www.BeneficialMicrobes2022.org - Exploring the potential of red pitaya pulp (Hylocererus sp.) as a plant-based matrix for probiotic delivery and effects on betacyanin content and flavoromics
- Food by-products as substrates for growth and folate production by commercial probiotic strains
- Pitaya fermentada com probióticos ativa gene que previne inflamações no intestino
- B-Group vitamins as potential prebiotic candidates: their effects on the human gut microbiome
- Selective fermentation of modified pectin from orange albedo and folate production by probiotic and starter cultures
- Exploring red pitaya pulp as a fermented food base for probiotic products: impacts on probiotic potential, bioactive and flavor compounds, VDR expression, and inflammation pathways
- Impact of folate bio-enriched fermented beverage on vitamin D receptor and folate transporters expression in the colon: insights from in vitro and in vivo studies
- Effect of fruit by-products and orange pectin on folate (vitamin B9) production by selected starter and probiotic strains
- Probiotic viability and their effects on the content of betacyanin and volatilecompounds in fermented red purple pitaya pulp (Hylocereus sp.)
- Soluble compounds from grape by-products as boosters for folate (Vitamin b9) production by Streptococcus thermophilus th-4 and Bifidobacterium longum subsp. infantis BB-02
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
