Is there an impact of the dairy matrix on the survival of Lactobacillus casei Lc-1 during shelf life and simulated gastrointestinal conditions?
Fernanda D MantovaniMaira de Carla BassettoCínthia H B de SouzaDavi C AragonElsa H W de SantanaTatiana C PimentelLina C Aragon-AlegroPublished in: Journal of the science of food and agriculture (2019)
The type of dairy matrix has an impact on the inicial probiotic counts in the products and on the probiotic resistance to the SGIC. Chocolate and passion fruit flans proved to be more suitable options than chocolate fermented milk beverage for the incorporation of Lactobacillus casei Lc-1. © 2019 Society of Chemical Industry.