Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during…

By Cínthia Hoch Batista de Souza, S. Saad. 2009

120 citations recorded by the source corpus.

Subfields: Biotechnology, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/3e0a3052f2ab65a55feb23f54a6f70fac96ffc46

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. A. Mortazavian
2. R. Karimi
3. A. Cruz

In Molecular Biology

1. R. Karimi
2. A. Cruz
3. A. Mortazavian

Citations in the corpus

• Viability of probiotic microorganisms in cheese during production and storage: a review (2011, background): “Additional health benefits include enhanced immune response, reduction of serum cholesterol, vitamin synthesis, anti-carcinogenic activity, and anti-bacterial activity (Arunachalam 1999; Belviso et al. 2009; Blanchette et al. 1995; Brassert and Schiffrin 2000; Gomes and Malcata 1999; Ibrahim et al. ”