Please use this identifier to cite or link to this item:
Título : Manufacturing process influences properties of probiotic bacteria
Autor : Grzeskowiak, Lukasz, Isolauri, Erika, Salminen, Seppo, Gueimonde Fernández, Miguel
Palabras clave : Probiotic bacteria
Lactobacillus rhamnosus GG
Fecha de publicación : 15-Feb-2011
Editor: European Science Foundation
Citación : Workshop of the European Network for Gastrointestinal Health Research (ENGIHR) (1. 2011. Braga, Portugal)
Resumen: Production and manufacturing methods and the food earlier may Influence the properties of probiotic strains, and have an impact on the outcome of clinical intervention studies. The aim of the present study was to establish whether the properties of a specific probiotic strain, Lactobacillus rhamnosus GG, may differ depending on the product and source of the strain.
Descripción : 1 página.
Appears in Collections:(IPLA) Comunicaciones congresos

Files in This Item:
File Description SizeFormat 
Probiotic_bacteria.pdf6,21 kBAdobe PDFView/Open
Show full item record

Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.