Can sucrose-substitutes increase the antagonistic activity against foodborne pathogens, and improve the technological and functional properties of sheep milk kefir?

Cristiane P. Larosa, Celso F. Balthazar, Jonas T. Guimarães, Larissa P. Margalho, Felipe S. Lemos, Felipe Leite de Oliveira, Yuri Abud, Celso Sant’Anna, Maria Carmela K.H. Duarte, Daniel Granato, Renata S.L. Raices, Mônica Q. Freitas, Anderson S. Sant’Ana, Erick A. Esmerino, Tatiana Colombo Pimentel, Márcia Cristina Silva, Adriano G. Cruz