Probiotic bacteria: selective enumeration and survival in dairy foods.

By N. Shah. Journal of Dairy Science, 2000

1,088 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/8bd54b5acdc8b235a8e04c79f2e550240a974ffc

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Citations in the corpus

Viability of probiotic microorganisms in cheese during production and storage: a review (2011, positive): “environments that inhibit the growth of not only pathogenic and spoilage microorganisms but also of probiotic bacteria (Vinderola et al. 2002a, b). This inhibitory activity is attributed to several factors, including production of lactic and other organic acids, hydrogen peroxide, and bacteriocins o”
Microencapsulation of bacteria: A review of different technologies and their impact on the probiotic effects (2015, background): “The gastric acid resistance and intestinal solubility properties of NaCMC enable its utilization in drugs and probiotics delivery (Kamel, Ali, Jahangir, Shah & El-Gendy, 2008). Chitprasert, Sudsai and Rodklongtan (2012) developed microcapsules using a mix of sodium carboxymetilceulosa and rice bran ”
Potential effects of probiotics in cheese and yogurt production: A review (2012, background): “Low numbers of Lactobacillus acidophilus and especially bifidobacteria have been found in commercial yogurts [35, 55].”
Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value (2019, background): “acidophilus and bifidobacteria in yoghurt [121].”
Probiotic potential of lactic acid bacteria isolated from chicken gastrointestinal digestive tract (2009, background): “In order to be effective the bacteria must therefore survive when exposed to the acid in the stomach and bile in the intestine (Shah 2000).”
The potential benefits of probiotics in animal production and health. (2009, background): “proposed to improve the viability of probiotic bacteria (Shah, 2000; Champagne et al., 2005).”