Characterization of Lactobacillus plantarum as a Potential Probiotic In vitro and Use of a Dairy Product (Yogurt) as Food Carrier
<p><strong>Background and Objective:</strong> The current study was undertaken to check in vitro different characteristics of Lactobacillus plantarum as potential probiotic. These characteristics include viability of probiotic and pH during cold storage, tolerance to acid and bile,...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Shahid Behehsti University of Medical Sciences
2017-01-01
|
| Series: | Applied Food Biotechnology |
| Subjects: | |
| Online Access: | http://journals.sbmu.ac.ir/afb/article/view/13738 |