Effect of inulin-type fructans and galactooligosaccharides on cultures of Lactobacillus strains isolated in Algeria from camel's milk and human colostrum

Bacteria from the genus Lactobacillus are responsible for spontaneous food fermentations. Some species, such as Lactobacillus casei and Lactobacillus brevis, have the "Qualified Presumption of Safety" status recognized by the European Food Safety Authority. Several of their strains are use...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 27(2021), 3 vom: 01. Apr., Seite 223-233
1. Verfasser:	Derriche, Ibtissem (VerfasserIn)
Weitere Verfasser:	Nogacka, Alicja M, Salazar, Nuria, Ruas-Madiedo, Patricia, Gueimonde, M, Bensalah, Farid, de Los Reyes-Gavilán, Clara G
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2021
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Lactobacillus fructooligosaccharides galactooligosaccharides inulin organic acids volatile compounds Fructans Oligosaccharides Inulin mehr... 9005-80-5 Galactose X2RN3Q8DNE