Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Ozum Ozoglu"'
Publikováno v:
Biology and Life Sciences Forum, Vol 26, Iss 1, p 22 (2023)
To date, the most commonly used probiotics in the potential synbiotic combinations (SC) in breads belong to the family of Lactobacillaceae and Bifidobacteriaceae. However, Bacillus coagulans as a heat-resistant bacteria, and Saccharomyces boulardii,
Externí odkaz:
https://doaj.org/article/990626eb747f4588898e4f6d84f6caf3
Publikováno v:
Biology and Life Sciences Forum, Vol 26, Iss 1, p 60 (2023)
To date, the most commonly used probiotics in potential synbiotic combinations (SCs) in cereal-based solid food (CSF) products belong to the Lactobacillaceae family. On the other hand, Bacillus coagulans in pasta and Saccharomyces boulardii in cakes
Externí odkaz:
https://doaj.org/article/96067de5c7ee4c8a9f583f405579e615
Autor:
Ozum Ozoglu, Aytekin Uzunoglu, Mehmet Altay Unal, Mehmet Gumustas, Sibel Aysıl Ozkan, Mihriban Korukluoglu, Evrim Gunes Altuntas
Publikováno v:
Journal of Bioscience and Bioengineering. 135:313-320
Background: The detection of lactate is an important indicator of freshness, stability, and storage stability of products as well as degree of fermentation in food industry. In addition, it can be used as a diagnostic tool in patients’ healthcare s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1230e1ce18a055447ab812563c7fe6ca
https://doi.org/10.1016/j.jbiosc.2022.12.014
https://doi.org/10.1016/j.jbiosc.2022.12.014
