Role of milk and honey in the tolerance of lactobacilli to oxidative stress
Vanessa Moraes Ramalho Castro, Mariane da Mota Silva, Edlene Ribeiro Prudêncio de Souza, André Fioravante Guerra, Cristiano Jorge Riger, Roberto Laureano‐Melo, Rosa Helena Luchese
Topics & Concepts
Lactobacillus rhamnosusProbioticFood scienceLactobacillus acidophilusOxidative stressLipid peroxidationHydrogen peroxideChemistryLactobacillus paracaseiSkimmed milkBifidobacterium animalisPopulationBiologyMicrobiologyLactobacillusBiochemistryBifidobacteriumBacteriaMedicineGeneticsFermentationEnvironmental healthProbiotics and Fermented FoodsBee Products Chemical AnalysisMeat and Animal Product Quality