Probiotic foods products are a fast growing area of functional food, as found to be strongly
accepted by the consumers. The application of probiotics in dairy products is already …

This study was conducted to evaluate the viability and the physical properties of
Bifidobacterium BB-12 microencapsulated by spray drying with partial replacement of …

The increased consumption of milk products containing probiotic microorganisms leads to
the search for new alternatives to guarantee their viability during the product shelf life, which …

The aim of this study was to characterise and select Lactic Acid Bacteria (LAB) from goat
milk with potential probiotic use and to evaluate the safety of these cultures in artisanal …

In this study, the addition of Lactobacillus casei Zhang in the manufacture of Minas Frescal
cheese was investigated. Minas Frescal cheeses supplemented with probiotic bacteria …

The aim of the work was to study the survival of Lactobacillus plantarum NCIMB 8826 in
model solutions and develop a mathematical model describing its dependence on pH, citric …

This volume is an up-to-date reference exploring the history, microorganisms, quality
assurance, and manufacture of fermented food products derived from animal sources. The …

The partial substitution of sodium chloride by potassium chloride (0%, 25%, and 50%) and
addition of arginine (1% w/w) in probiotic Minas cheese was investigated. Microbiological …

The addition of prebiotics such as oligofructose to yogurt can result in a product with
consumer benefits, since they stimulate growth of benefic bacteria present in the intestine …

This study aimed to evaluate the effect of Lactobacillus rhamnosus GG on growth of
Staphylococcus aureus and Listeria monocytogenes, inoculated alone or in combination on …