Improvement of the Viability of Probiotics (Lactobacillus Acidophilus) by Multilayer Encapsulation

Ciencia Rural - Brazil
doi 10.1590/0103-8478cr20181020
Full Text
Abstract

Available in full text

Date
Authors
Publisher

FapUNIFESP (SciELO)

Related search

Lactobacillus Acidophilus as a Probiotics

Journal of Milk Science and Biotechnology
2019English

The Characteristics of Lactobacillus Acidophilus and Lactobacillus Bulgaricus

Journal of General Microbiology
1955English

Influence of Medium Composition, pH and Temperature on the Growth and Viability of Lactobacillus Acidophilus

Biotechnology Letters
Applied MicrobiologyBiotechnologyMedicineBioengineering
1996English

Development of Effervescent Products, in Powder and Tablet Form, Supplemented With Probiotics Lactobacillus Acidophilus and Saccharomyces Boulardii

Food Science and Technology
BiotechnologyFood Science
2013English

Fermentation Studies on Lactobacillus Acidophilus and Lactobacillus Bulgaricus

Journal of Infectious Diseases
Infectious DiseasesAllergyImmunology
1932English

Transcriptional and Functional Analysis of Galactooligosaccharide Uptake by lacS in Lactobacillus Acidophilus

Proceedings of the National Academy of Sciences of the United States of America
Multidisciplinary
2011English

Pyelonephritis and Bacteremia From Lactobacillus Acidophilus

Journal of Medical Cases
2012English

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus Acidophilus and Lactobacillus Plantarum

Journal of Food Quality
QualityReliabilitySafetyRiskFood Science
2018English

Technologically Valuable Properties of Collection Strains of Lactobacillus Acidophilus

Izvestiya of Altai State University
2013English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy