Article

The effect of yogurt culture on the survival of probiotic bacteria in oat-based, non-dairy products

2002-01-01

Abstract excerpt

The survival of the probiotic strains Lactobacillus reuteri ATCC 55730, Lactobacillus acidophilus DSM 20079 and Bifidobacterium bifidum DSM 20456, all of human origin, were investigated in three different oat-based, non-dairy products (Adavena M40, MG20 and G40). The products were fermented by the three strains with and without the presence of a commercial yoghurt culture (V2). Samples were stored at 6 degrees C u...

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Identifiers and source

Literature Corpus work: a5c1a327-f599-50a8-b06c-5002b5bb213a
DOI: 10.1016/s0963-9969(02)00074-1

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