Viability of probiotic microorganisms in cheese during production and storage: a review

By R. Karimi, A. Mortazavian, A. Cruz. 2011

217 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/4eb28e16a7654a500d3c03e3d51b885179a647d6

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. L. Bosnea
2. S. Lebeer

In Nutrition and Dietetics

1. L. Bosnea

Citations in the corpus

• Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value (2019, background): “[22] have stated that ~100 g/day of probiotic products should be consumed in order to deliver about 109 viable cells into the intestine on a regular daily basis [22].”
• FUNCTIONAL MECHANISMS OF PROBIOTICS (2015, background): “Feeding of the formulation resulted in increase of total bifidobacteria and lactobacilli counts, and absolutely no caecal toxins were detected. qPCR of caecal content showed significant reduction in C. difficile DNA copies (Kondepudi et al., 2014).”