Growth and viability of commercial Bifidobacterium spp in skim milk containing oligosaccharides and inulin.

By Han-Seung Shin, J. Lee, J. Pestka, Z. Ustunol. 2000

184 citations recorded by the source corpus.

Subfields: Biotechnology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/dc17a6dbea5df83c9519776cad83700592ce58e3

How researchers see this paper

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

In Biotechnology

1. L. Bosnea

In Food Science

1. A. Mortazavian
2. R. Mohammadi
3. R. Karimi
4. L. Bosnea
5. A. Cruz

In Nutrition and Dietetics

1. A. Mortazavian
2. R. Mohammadi
3. R. Karimi
4. L. Bosnea
5. A. Cruz

Citations in the corpus

• Review Article: Technological Aspects of Prebiotics in Probiotic Fermented Milks (2011, background): “Shin et al.(56) investigated the viability of two commercial strains of Bifidobacterium spp.”
• Recent Trends in Development of Fermented Milks (2007, unknown): “[65] found that the viability of commercial Bifidobacterium spp.”
• Viability of probiotic microorganisms in cheese during production and storage: a review (2011, background): “…inulin and oligofructose may aid survival of probiotic organisms during processing and storage of dairy products, particularly increasing or, at least, retaining the viability of Bifidobacterium spp. and of L. acidophilus (Bruno et al. 2002; Capela et al. 2006; Özer et al. 2005; Shin et al. 2000).”
• Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value (2019, background): “[137] found that the viability of commercial Bifidobacterium spp.”