Effect of buckwheat flour and oat bran on growth and cell viability of the probiotic strains Lactobacillus rhamnosus IMC 501®, Lactobacillus paracasei IMC 502® and their combination SYNBIO®, in synbiotic fermented milk.

Coman, Maria Magdalena; Verdenelli, Maria Cristina; Cecchini, Cinzia; Silvi, Stefania; Vasile, Aida; Bahrim, Gabriela Elena; Orpianesi, Carla; Cresci, Alberto

Coman, Maria Magdalena; Verdenelli, Maria Cristina; Cecchini, Cinzia; Silvi, Stefania; Vasile, Aida; Bahrim, Gabriela Elena; Orpianesi, Carla; Cresci, Alberto.

Affiliation

Coman MM; School of Advanced Studies, University of Camerino, Camerino, Italy; School of Biosciences and Biotechnologies, University of Camerino, Camerino, Italy. Electronic address: magda.coman@unicam.it.

Int J Food Microbiol ; 167(2): 261-8, 2013 Oct 15.

Article in En | MEDLINE | ID: mdl-24140807

Subject(s)

Cultured Milk Products/microbiology; Dietary Fiber; Flour; Lacticaseibacillus rhamnosus/growth & development; Synbiotics; Adult; Aged; Animals; Avena; Fagopyrum; Feces/microbiology; Female; Food Quality; Food Storage; Humans; Lactobacillus/growth & development; Lactobacillus/isolation & purification; Lacticaseibacillus rhamnosus/isolation & purification; Male; Microbial Viability; Middle Aged; Prebiotics; Probiotics; Young Adult

Key words

Buckwheat flour; Lactobacillus; Oat bran; Prebiotics; Probiotics; Synbiotic

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Dietary Fiber / Cultured Milk Products / Lacticaseibacillus rhamnosus / Synbiotics / Flour Limits: Adult / Aged / Animals / Female / Humans / Male / Middle aged Language: En Journal: Int J Food Microbiol Journal subject: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Year: 2013 Document type: Article Country of publication: Netherlands

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