Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk.

De Souza Oliveira, Ricardo Pinheiro; Rodrigues Florence, Ana Carolina; Perego, Patrizia; De Oliveira, Maricê Nogueira; Converti, Attilio

De Souza Oliveira, Ricardo Pinheiro; Rodrigues Florence, Ana Carolina; Perego, Patrizia; De Oliveira, Maricê Nogueira; Converti, Attilio.

Affiliation

De Souza Oliveira RP; Biochemical and Pharmaceutical Technology Department, Faculty of Pharmaceutical Sciences, São Paulo University, Av Prof Lineu Prestes 580, Bl 16, 05508-900 São Paulo, Brazil. rpsolive@usp.br

Int J Food Microbiol ; 145(1): 22-7, 2011 Jan 31.

Article in En | MEDLINE | ID: mdl-21144608

Subject(s)

Fermentation; Food Microbiology; Lactulose/metabolism; Milk/microbiology; Prebiotics; Probiotics; Animals; Bifidobacterium/growth & development; Bifidobacterium/metabolism; Coculture Techniques; Colony Count, Microbial; Hydrogen-Ion Concentration; Lactic Acid/metabolism; Lactobacillus/growth & development; Lactobacillus/metabolism

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Probiotics / Milk / Prebiotics / Fermentation / Food Microbiology / Lactulose Limits: Animals Language: En Journal: Int J Food Microbiol Journal subject: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Year: 2011 Document type: Article Affiliation country: Brazil Country of publication: Netherlands

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