Characterization of Lactobacillus plantarum as a Potential Probiotic In vitro and Use of a Dairy Product (Yogurt) as Food Carrier

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,...

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Bibliographic Details
Main Authors:	Jawad Kadhim Isa, Seyed Hadi Razavi
Format:	Article
Language:	English
Published:	Shahid Behehsti University of Medical Sciences 2017-01-01
Series:	Applied Food Biotechnology
Subjects:	Cold storage ▪Lactobacillus plantarum ▪Probiotic ▪Viability ▪yogurt
Online Access:	http://journals.sbmu.ac.ir/afb/article/view/13738

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