Pullulan as a potential enhancer of Lactobacillus and Bifidobacterium viability in synbiotic low fat yoghurt and its sensory quality
Katarzyna Kycia, Anna Chlebowska‐Śmigiel, Aleksandra Szydłowska, Ewa Sokół, Małgorzata Ziarno, Małgorzata Gniewosz
Topics & Concepts
Bifidobacterium animalisFood scienceAureobasidium pullulansProbioticPrebioticIngredientStarterStreptococcus thermophilusLactobacillusPullulanBifidobacteriumChemistryFunctional foodBiologyBacteriaFermentationPolysaccharideBiochemistryGeneticsProbiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications