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Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis
(WILEY-BLACKWELL, 2008)
The effect of probiotic cultures on sensory performance of coconut flan during storage at 5 degrees C and the viability of these micro organisms for up to 28 days were investigated. Sensory analyses of the product were ...
Encapsulación de Lactobacillus paracasei en una matriz pectina-goma arábiga mediante secado por aspersión
(Universidad Veracruzana. Instituto de Ciencias Básicas. Región Xalapa., 2014)
Dried Tomato-Flavored Probiotic Cream Cheese with Lactobacillus paracasei
(WILEY-BLACKWELLHOBOKEN, 2012)
A dried tomato-flavored probiotic cream cheese (P) containing Lactobacillus paracasei Lpc-37 was developed for the purpose of this study. The same product, but without probiotic addition (C) was used as control. Lactococcus ...
Effect of inulin and Lactobacillus paracasei on sensory and instrumental texture properties of functional chocolate mousse
(JOHN WILEY & SONS LTD, 2008)
BACKGROUND: This study evaluated the effect of a potentially probiotic bacteria (Lactobacillus paracasei subsp. paracasei LBC 82), added solely or together with the prebiotic ingredient inulin on instrumental texture ...
Lactobacillus paracasei 28.4 reduces in vitro hyphae formation of Candida albicans and prevents the filamentation in an experimental model of Caenorhabditis elegans
(2018-04-01)
The objective of this study was to evaluate the influence of microbe-microbe interactions to identify a strain of Lactobacillus that could reduce the filamentation of Candida albicans ATCC 18804 using in vitro and in vivo ...
Characterization of a New Virulent Phage (MLC-A) of Lactobacillus paracasei
(American Dairy Science Association, 2006-12)
A new virulent bacteriophage (MLC-A) was recently isolated in Argentina from a probiotic dairy product containing a strain of Lactobacillus paracasei. Observation of the lysate with an electron microscope revealed bacteriophage ...