Viability and Resistance of Lactobacilli Isolated from Cocoa Fermentation to Simulated Gastrointestinal Digestive Steps in Soy Yogurt

Conservation in tropical landscape mosaics: the case of the cacao landscape of southern Bahia, Brazil

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Changes in gastric resistance of Lactobacillus casei in flavoured commercial fermented milks during refrigerated storage

(2011) GABRIEL VINDEROLA et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Cell Viability and Functionality of Probiotic Bacteria in Dairy Products

(2011) Gabriel Vinderola et al.   Frontiers in Microbiology

Kinetic Analysis of Strains of Lactic Acid Bacteria and Acetic Acid Bacteria in Cocoa Pulp Simulation Media toward Development of a Starter Culture for Cocoa Bean Fermentation

(2010) T. Lefeber et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Physicochemical and sensory characteristics of soy yogurt fermented with Bifidobacterium breve K-110, Streptococcus thermophilus 3781, or Lactobacillus acidophilus Q509011

(2010) Seo Young Chang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Importance of food in probiotic efficacy

(2009) R.D.C.S. Ranadheera et al.   FOOD RESEARCH INTERNATIONAL

Fermentation characteristics and transit tolerance of probiotic Lactobacillus casei Zhang in soymilk and bovine milk during storage

(2009) J. Wang et al.   JOURNAL OF DAIRY SCIENCE

Effect of prebiotics on viability and growth characteristics of probiotics in soymilk

(2009) Siok-Koon Yeo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Physicochemical and Sensory Characteristics of a Medicinal Soy Yogurt Containing Health-Benefit Ingredients

(2008) Young-Hee Pyo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY