Growth, Viability and Activity of Bifidobacterium spp. in Skim Milk Containing Prebiotics

By F. Bruno, W. Lankaputhra, N. Shah. 2002

140 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/d24d2a8f6912e7c6d3f1a1b23ac755f9f1f7ffc4

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1. R. Mohammadi
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Citations in the corpus

• Viability of probiotic microorganisms in cheese during production and storage: a review (2011, unknown): “acidophilus (Bruno et al. 2002; Capela et al. 2006; Özer et al. 2005; Shin et al. 2000).”
• Review Article: Technological Aspects of Prebiotics in Probiotic Fermented Milks (2011, background): “(85) Also, many authors showed that the profile of excreted lactic and acetic acid in the presence of prebiotic was highly strain-specific in probiotic fermented dairy products.(51,58,60,63) Heydari(52) reported that in ABY-type culture composition enriched with six prebiotics (inulin, Hi-maize, lac”