Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts.

@article{Santo2012FibersFF,
  title={Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts.},
  author={Ana Paula do Esp{\'i}rito Santo and Nathalie S Cartolano and Thaiane F Silva and Fabiana Andreia Sch{\"a}fer De Martini Soares and Luiz Antonio Gioielli and Patrizia Perego and Attilio Converti and Maric{\^e} Nogueira de Oliveira},
  journal={International journal of food microbiology},
  year={2012},
  volume={154 3},
  pages={135-44}
}
This study evaluated the effect of the supplementation of total dietary fiber from apple, banana or passion fruit processing by-products on the post-acidification, total titratable acidity, bacteria counts and fatty acid profiles in skim milk yoghurts co-fermented by four different probiotics strains: Lactobacillus acidophilus L10 and Bifidobacterium animalis subsp. lactis BL04, HN019 and B94. Apple and banana fibers increased the probiotic viability during shelf-life. All the fibers were able… CONTINUE READING
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