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...

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Publié dans:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 27(2021), 3 vom: 01. Apr., Seite 223-233
Auteur principal:	Derriche, Ibtissem (Auteur)
Autres auteurs:	Nogacka, Alicja M, Salazar, Nuria, Ruas-Madiedo, Patricia, Gueimonde, M, Bensalah, Farid, de Los Reyes-Gavilán, Clara G
Format:	Article en ligne
Langue:	English
Publié:	2021
Accès à la collection:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Sujets:	Journal Article Lactobacillus fructooligosaccharides galactooligosaccharides inulin organic acids volatile compounds Fructans Oligosaccharides Inulin plus... 9005-80-5 Galactose X2RN3Q8DNE