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EVALUACIÓN SENSORIAL DE UCHUVA (Physalis peruviana L.) ECOTIPO COLOMBIA IMPREGNADA CON LA CEPA NATIVA Lactobacillus plantarum LPBM10 Y LA CEPA COMERCIAL Lactobacillus casei ATCC 393 SENSORY EVALUATION OF CAPE GOOSEBERRY (Physalis peruviana L.) COLOMBIAN ECOTYPE IMPREGNATED WITH NATIVE STRAIN Lactobacillus plantarum LPBM10 AND COMMERCIAL STRAIN Lactobacillus casei ATCC 393

Vitae, 2010
La evaluación sensorial es una de las herramientas más importantes en el desarrollo de alimentos innovadores, como es el caso de frutas con microorganismos probióticos; bacterias como L. plantarum y L.
Zaira T MARÍN A, Misael CORTÉS R, Olga I MONTOYA C   +2 more
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SENSORY EVALUATION OF CAPE GOOSEBERRY (Physalis peruviana L.) COLOMBIAN ECOTYPE IMPREGNATED WITH NATIVE STRAIN Lactobacillus plantarum LPBM10 AND COMMERCIAL STRAIN Lactobacillus casei ATCC 393

Vitae, 2010
Sensory evaluation is one of the most important tools in new food development, such as fruits withprobiotic microorganisms. Bacteria like L. plantarum and L. casei show beneficial health effects in peopleconsuming them.
Zaira T T MARÍN A., Misael CORTÉS R., Olga I. MONTOYA C.   +2 more
doaj  

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Postbiotic Fractions of Probiotics Lactobacillus plantarum 299v and Lactobacillus rhamnosus GG Show Immune-Modulating Effects

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Potential Adjuvant Therapeutic Effect of Lactobacillus plantarum Probio-88 Postbiotics against SARS-COV-2

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Khalid Rehman Hakeem, Yong-Ha Park, Majid Rasool Kamli   +2 more
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Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum

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Shimelis Admassu Emire, Bernd Hitzmann, Sendeku Takele Alemneh   +2 more
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Interaction of the Exopolysaccharide from Lactobacillus plantarum YW11 with Casein and Bioactivities of the Polymer Complex

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Zhennai Yang, Min Zhang
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Probiotic Effects of Lactobacillus fermentum ZJUIDS06 and Lactobacillus plantarum ZY08 on Hypercholesteremic Golden Hamsters

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Lactobacillus plantarum YS-3 Prevents Activated Carbon-Induced Constipation in Mice

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Lactobacillus Plantarum: Characterization of the Species and Application in Food Production

Food Reviews International, 2010
Svetoslav Todorov, Bernadette Franco
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