Page 48 - Alimentaria Integral Febrero 2024
P. 48
Tecnología Alimentaria
[22] Champagne, C.P., Ross, R.P., Saarela, M., Hansen, K.F. and
Charalampopoulos, D., Recommendations for the viability assessment of
probiotics as concentrated cultures and in food matrices. Int. J. Food
Microbiol., 149(3), pp. 185-193, 2011. DOI: 10.1016/j.ijfoodmicro.2011.07.005
[23] Davis, C., Enumeration of probiotic strains: Review of culture-
dependent and alternative techniques to quantify viable bacteria. J.
Microbiol. Methods, 103, pp. 9-17, 2014. DOI: 10.1016/j.mimet.2014.04.012
[24] Lahtinen, S.J., Gueimonde, M., Ouwehand, A.C., Reinikainen, J.P. and
Salminen, S.J., Probiotic bacteria may become dormant during storage.
Appl. Environ. Microbiol., 71(3), pp. 1662-3, 2005. DOI: 10.1128/AEM.71.3.1662-
1663.2005
[25] Champagne, C.P., Ross, R.P., Saarela, M., Hansen, K.F. and
Charalampopoulos, D., Recommendations for the viability assessment of
probiotics as concentrated cultures and in food matrices. Int. J. Food
Microbiol., 149(3), pp. 185-193, 2011. DOI: 10.1016/j.ijfoodmicro.2011.07.005
[26] Adebola, O.O., Corcoran, O. and Morgan, W.A., Synbiotics: the impact
of potential prebiotics inulin, lactulose and lactobionic acid on the survival
and growth of lactobacilli probiotics. J. Funct. Foods, 10, pp. 75-84, 2014.
DOI: 10.1016/j.jff.2014.05.010
[27] Kaplan, H. and Hutkins, W., Fermentation of Fructooligosaccharides by
Lactic Acid Bacteria and Bifidobacteria Fermentation of
Fructooligosaccharides by Lactic Acid Bacteria and Bifidobacteria. 66(6),
pp. 6-9, 2000. DOI: 10.1128/AEM.66.6.2682-2684.2000.Updated
[28] Kaplan, H. and Hutkins, R.W., Metabolism of Fructooligosaccharides by
Lactobacillus paracasei 1195. Appl. Environ. Microbiol., 69(4), pp. 2217-2222,
2003. DOI: 10.1128/AEM.69.4.2217-2222.2003
[29] Pimentel, T.C., Madrona, G.S., Garcia, S. and Prudencio, S.H., Probiotic
viability, physicochemical characteristics and acceptability during refrig-
erated storage of clarified apple juice supplemented with Lactobacillus
paracasei ssp. paracasei and oligofructose in different package type. LWT
- Food Sci. Technol., 63(1), pp. 415-422, 2015.
[30] Ribeiro, S.M.R. and Schieber, A., Chapter 34 - Bioactive Compounds in
Mango (Mangifera indica L.). In: Bioactive Foods in Promoting Health, pp.
507-523, 2010. DOI: 10.1016/j.lwt.2015.03.009
[31] Champagne, C.P. and Gardner, N.J., Effect of storage in a fruit drink on
subsequent survival of probiotic lactobacilli to gastro-intestinal stresses.
Food Res. Int., 41(5), pp. 539-543, 2008. DOI: 10.1016/j.foodres.2008.03.003
[32] Reale, A., Di Renzo, T., Rossi,F., Zotta, T., Iacumin, L., Preziuso, M.,
48