Synbiotic Amazonian palm berry (açai, Euterpe oleracea Mart.) ice cream improved Lactobacillus rhamnosus GG survival to simulated gastrointestinal stress.

Abstract

The effect of açai pulp ice cream and of its supplementation with inulin (I), whey protein concentrate (WC), and/or whey protein isolate (WI) on the viability and resistance to simulated gastrointestinal stress of the probiotic Lactobacillus (Lb.) rhamnosus GG strain throughout storage at -18 °C for up to 112 days was evaluated and morphological changes… (More)
DOI: 10.1039/c6fo00778c

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Cite this paper

@article{Costa2017SynbioticAP, title={Synbiotic Amazonian palm berry (açai, Euterpe oleracea Mart.) ice cream improved Lactobacillus rhamnosus GG survival to simulated gastrointestinal stress.}, author={Mayra Garcia Maia Costa and Gabriela Namur Ooki and Ant{\^o}nio Diogo Silva Vieira and Raquel Bedani and Susana Marta Isay Saad}, journal={Food & function}, year={2017}, volume={8 2}, pages={731-740} }