Probiotic and paraprobiotic potential of Bacillus coagulans: Impact of processing and storage on viability and resistance in the gastrointestinal tract

Autor: Nataly de Almeida Costa, Alisson Felipe Lima Martins, Alécia Daila Barros Guimarães, Arthur Pompilio da Capela, Isabela Soares Magalhães, Tarsila Rodrigues Arruda, Érica Nascif Rufino Vieira, Bruno Ricardo de Castro Leite Júnior

Publikováno v: Research, Society and Development; Vol. 11 No. 8; e26211831013
Research, Society and Development; Vol. 11 Núm. 8; e26211831013
Research, Society and Development; v. 11 n. 8; e26211831013
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Probiotic microorganisms of the genus Bacillus spp. are attractive due to their inherent stability of spore-forming bacteria. Among them, Bacillus coagulans has demonstrated great prospects as a probiotic for food production. This review explores the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ffe73c5db1dd528d15f82ee7baa943b4
https://rsdjournal.org/index.php/rsd/article/view/31013