Cashew apple juice containing gluco-oligosaccharides, dextran, and tagatose promotes probiotic microbial growth
Ana Karoline Ferreira Leite, Brenda Novais Santos, Thatyane Vidal Fonteles, Suelí Rodrigues
Topics & Concepts
PrebioticLactobacillus caseiBifidobacterium breveProbioticFood scienceBifidobacteriumChemistryLactobacillusBiologyBacteriaFermentationGeneticsMicrobial Metabolites in Food BiotechnologyFood composition and propertiesProbiotics and Fermented Foods