Lactobacillus plantarum 299V improves the microbiological quality of legume sprouts and effectively survives in these carriers during cold storage and in vitro digestion

Probiotics improve consumers' health and additionally may positively influence the microbiological and organoleptic quality of food. In the study, legume sprouts were inoculated with Lactobacilllus plantarum 299V to produce a new functional product ensuring the growth and survival of the probio...

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Detalhes bibliográficos
Publicado no:PLoS One
Main Authors: Świeca, Michał, Kordowska-Wiater, Monika, Pytka, Monika, Gawlik-Dziki, Urszula, Bochnak, Justyna, Złotek, Urszula, Baraniak, Barbara
Formato: Artigo
Idioma:Inglês
Publicado em: Public Library of Science 2018
Assuntos:
Research Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6248997/
https://ncbi.nlm.nih.gov/pubmed/30462723
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0207793
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