Viability of the probiotic bacterium (Bifidobacterium animalis ssp. Lactis) in umbu-caja pulp

Advances and challenges in interaction between heteroglycans and Bifidobacterium: Utilization strategies, intestinal health and future perspectives

(2023) Long-Qing Li et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Development of a non-dairy probiotic beverage based on sorrel and pineapple juices using Lacticaseibacillus paracasei 62L

(2023) Foko Kouam Edith Marius et al.   Journal of Agriculture and Food Research

Probiotics as functional foods: How probiotics can alleviate the symptoms of neurological disabilities

(2023) Shadi Aghamohammad et al.   BIOMEDICINE & PHARMACOTHERAPY

New Functional Foods with Cactus Components: Sustainable Perspectives and Future Trends

(2023) Shênia Santos Monteiro et al.   Foods

Plant-Based Dairy Alternatives: Consumers’ Perceptions, Motivations, and Barriers—Results from a Qualitative Study in Poland, Germany, and France

(2022) Dominika Adamczyk et al.   Nutrients

Study of Fermentation Strategies by Lactobacillus gasseri for the Production of Probiotic Food Using Passion Fruit Juice Combined with Green Tea as Raw Material

(2022) Wanessa Dayane Leite Lima et al.   Foods

Production and Shelf-Life Study of Probiotic Caja (Spondias mombin L.) Pulp Using Bifidobacterium animalis ssp. Lactis B94

(2022) Thais Jaciane Araujo Rodrigues et al.   Foods

Antioxidant activity and viability of Lacticaseibacillus rhamnosus, Lacticaseibacillus casei, and Co-culture in fermented tomato juice during refrigerated storage

(2022) Bennett Dzandu et al.   Food Bioscience

Dynamics changes in physicochemical properties, volatile metabolites, non-volatile metabolites, and physiological functions of barley juice during Bifidobacterium infantis fermentation

(2022) Weiling Guo et al.   FOOD CHEMISTRY

Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation

(2021) Yue Wu et al.   FOOD CHEMISTRY

Genetic mechanisms of prebiotic carbohydrate metabolism in lactic acid bacteria: Emphasis on Lacticaseibacillus casei and Lacticaseibacillus paracasei as flexible, diverse and outstanding prebiotic carbohydrate starters

(2021) Yanhua Cui et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Recent developments in probiotics: An emphasis on Bifidobacterium

(2021) Muskan Sharma et al.   Food Bioscience

Catechin and other catechol-containing secondary metabolites: Bacterial biotransformation and regulation of carbohydrate metabolism

(2021) Sara Knezevic et al.   PharmaNutrition

Application of propidium monoazide coupled with quantitative PCR to evaluate cell viability of Bifidobacterium animalis subsp. lactis in a non-dairy probiotic beverage

(2020) Carolinne Odebrecht Dias et al.   ANNALS OF MICROBIOLOGY

Development and characterization of blends formulated with banana peel and banana pulp for the production of blends powders rich in antioxidant properties

(2019) Ana Nery Alves Martins et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Viability of probiotic bacteria in bioyogurt with the addition of honey from Jataí and Africanized bees

(2018) Luciana Albuquerque Caldeira et al.   PESQUISA AGROPECUARIA BRASILEIRA

Encapsulation of natural active compounds, enzymes, and probiotics for fruit juice fortification, preservation, and processing: An overview

(2018) Elissa Ephrem et al.   Journal of Functional Foods

Sensory, microbiological and physicochemical screening of probiotic cultures for the development of non-fermented probiotic milk

(2017) Denize Oliveira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Current Perspectives on Viable but Non-culturable State in Foodborne Pathogens

(2017) Xihong Zhao et al.   Frontiers in Microbiology

Antioxidants, quinone reductase inducers and acetylcholinesterase inhibitors from Spondias tuberosa fruits

(2016) Maria Luiza Zeraik et al.   Journal of Functional Foods

Influence of food matrix on the viability of probiotic bacteria: A review based on dairy and non-dairy beverages

(2016) Amal Bakr Shori   Food Bioscience

Cupuassu (Theobroma grandiflorum) pulp, probiotic, and prebiotic: Influence on color, apparent viscosity, and texture of goat milk yogurts

(2015) Marion P. Costa et al.   JOURNAL OF DAIRY SCIENCE

Development of antioxidant rich fruit supplemented probiotic yogurts using free and microencapsulated Lactobacillus rhamnosus culture

(2015) Ashwani Kumar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Qualidade de frutos de acessos de umbu-cajazeira (Spondias sp.)

(2013) Perla J. S. Gondim et al.   Revista Brasileira de Engenharia Agrícola e Ambiental

Improving the storage stability of Bifidobacterium breve in low pH fruit juice

(2010) M. Saarela et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY