Technological aspects related to the use of bifidobacteria in dairy products

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The potential effect of FOS and inulin upon probiotic bacterium performance in curdled milk matrices (2011, unknown): “…are a more recent concept; they can enhance health promotion in a synergistic manner, over either probiotics or prebiotics alone, and are thus already marketed in Europe and Japan e but as fermented milk or yoghurt only (Maukonen, Matto, Kajander, Mattila-Sandholm, & Saarela, 2008; Roy, 2005).”
Packaging system and probiotic dairy foods (2007, background): “High levels of these enzymes have been reported in aerotolerant species, which is highly significant in view of the fact that these enzymes are responsible for removing oxygen from the interacellular medium (Roy, 2005).”