Accesso libero

The Effect of Feeding Neutralizer on the Growth of Bifidobacterium Bifidum

INFORMAZIONI SU QUESTO ARTICOLO

Cita

1. Arunachalam, K. D. (1999). Rioe of Bifidobcteria in nutrifion,medicine and technology. Nutr Res, 19,1559-1597.10.1016/S0271-5317(99)00112-8Search in Google Scholar

2. Costa E, Usall J, Teixido N, et al. (2000). Effect of protective agents, rehydration media and initial cell concentration on viability of Pantoea agglomerans strain CPA-2 subjected to freeze drying. Journal of Applied Microbiology, 89(5), 793-800.10.1046/j.1365-2672.2000.01182.xSearch in Google Scholar

3. Degnan, B.A., Macfarlane, G.T. (1995). Arabinogalactan Utilization in Continuous Cultures of Bifidobacterium longum: Effect of Co-culture with Bacteroides thetaiotaomicron. Anaerobe, 1(2), 103-112.10.1006/anae.1995.1005Search in Google Scholar

4. Dietrich K., (1998). Technology aspects related to microorganisms in functional foods. Trends in Food Science & Technology, 9, 295-30610.1016/S0924-2244(98)00051-XSearch in Google Scholar

5. Du, S. P., Yang, C. H., Shi, D. (2009). Breeding of Oxygen-resistant and Acid-resistant Bifidobacterium bifidum Strains. Modern Food Science and Technology, 25, 916-919.Search in Google Scholar

6. Falony G., Calmeyn T., Leroy F., et al. (2009). Coculture fermentations of Bifidobacterium species and Bacteroides thetaiotaomicron reveal a mechanistic insight into the prebiotic effect of inulin-type fructans. Applied and Environmental Microbiology, 75(8), 2312-2319.10.1128/AEM.02649-08Search in Google Scholar

7. Gomes, A.M.P., Malcata, F.X. (1999). Bifidobacterium spp. and Lactobacillus acidophilus: Biological, biochemical, technological and therapeutical properties relevant for use as proboscis. Trend. Food Science & Technology, 10, 139-157.10.1016/S0924-2244(99)00033-3Search in Google Scholar

8. Janer, C., Pelaez, C., Requena, T. 2004. Caseinomacropeptide and whey protein concentrate enhance Bifidobacterium lactis growth in milk. Food Chemistry, 86(2), 263-267.Search in Google Scholar

9. Kailasapathy, K., Chin, J. (2000). Survival and therapeutic potential of probiotic organisms with reference to Lactobacillus acidophilus and Bifidobacterium spp. Immunol. Cell. Biol., 78, 80-88.10.1046/j.1440-1711.2000.00886.xSearch in Google Scholar

10. Ozer, D., Akin, S., Ozer, B. (2005). Effect of inulin and lactulose on survival of lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-02 in acidophilus-bifidus Yoghurt. Food Science and Technology International, 11(1), 19-24.10.1177/1082013205051275Search in Google Scholar

11. Palmfeldt J, Radstrom P, Hahn-Hagerdal B. (2003). Optimisation of initial cell concentration enhances freeze-drying tolerance of Pseudomonas chlororaphis. Cryobiology, 47(1), 21-29.10.1016/S0011-2240(03)00065-8Search in Google Scholar

12. Ross, R.P., Desmond, C., Fitzgerald, G.F., Stanton, C. (2005). Overcoming the technological hurdles in the development of probiotic foods. J.Appl. Microbiol., 98, 1410-1417.10.1111/j.1365-2672.2005.02654.x15916653Search in Google Scholar

13. Sanchez, B., de los Reyes-Gavilan, C. G., Margolles, A., & Gueimonde, M. (2009). Probiotic fermented milks: Present and future. International Journal of Dairy Technology, 62, 472-483.10.1111/j.1471-0307.2009.00528.xSearch in Google Scholar

14. Schultz, M., Strauch, U.G., Linde, H.J., Watzl, S., Obermeier, F. (2004). Preventive effects of Escherichia coli strain Nissle 1917 on acute and chronic intestinal inflammation in two different murine models of colitis. Clin Diagn Lab Immunol, 11, 372-378.10.1128/CDLI.11.2.372-378.200437120015013990Search in Google Scholar

15. Shu G., Ji Li-y., Chen H. (2011). Effects of stachyose, xylooligosaccharide and galatooligosaccharide on growth of Bifidobacterium bifidum. Food Science & Technology, 36 (6), 6-9.Search in Google Scholar

16. Shu G., Yang H., Qin T. and Chen H. (2013). Effect of Ascorbic Acid and Cysteine Hydrochloride on Growth of Bifidobacterium bifidum. Advance Journal of Food Science and Technology, 5(6), 678-68110.19026/ajfst.5.3148Search in Google Scholar

17. Szilárd K., Judit M. Rezessy-Szabó, Quang D. Nguyen, et al. (2008). Changes of microbial population and some components in carrot juice during fermentation with selected Bifidobacterium strains. Process Biochemistry, 43(8), 816-821.10.1016/j.procbio.2008.03.008Search in Google Scholar

18. Tao H., Han R., Alvarez-Llamas G. et al. (2007). Differential analysis of protein expression of Bifidobacterium grown on different carbohydrates. Journal of Microbiological Methods, 69(2), 364-370.10.1016/j.mimet.2007.02.00817397953Search in Google Scholar

19. Vissers, Y.M., Snel, J., Zuurendonk, P. F., Smit, B. A., Wichers, H.J. (2010). Differential effects of Lactobacillus acidophilus and Lactobacillus plantarum strains on cytokine induction in human peripheral blood mononuclear cells. FEMS Immunol Med Microbiol, 59, 60-70.10.1111/j.1574-695X.2010.00662.x20337702Search in Google Scholar

20. Yusof, R. M., Haqe, F., Ismail, M. (2000). Isolation of Bifidobacteria infantis and its antagonistic activity against ETEC O157 and Salmonella typhimurium S-285 in weaning foods. Asia Pacific J Clin Nutr, 9, 130-135. 10.1046/j.1440-6047.2000.00154.x24394399Search in Google Scholar

eISSN:
2344-150X
Lingua:
Inglese
Frequenza di pubblicazione:
2 volte all'anno
Argomenti della rivista:
Industrial Chemistry, other, Food Science and Technology