Evaluation of the survival of homofermentative Lacticaseibacillus casei subsp. casei in fermented milk matrix enriched with non-digestible natural fibers

Medicina y ciencias biológicas

• Viscosity 89%
• hydronium ion 80%
• Milk 77%
• Cultured Milk Products 66%
• Fermented Foods and Beverages 59%
• Peas 59%
• Avena 58%
• Malus 55%
• Solanum tuberosum 54%
• Prebiotics 53%
• Inulin 51%
• Dietary Fiber 50%
• Triticum 50%
• Dietary Supplements 42%

Agricultura y biología

• fermented milk 100%
• natural fibers 92%
• dietary fiber 68%
• storage time 47%
• viscosity 43%
• fermented dairy products 39%
• fermented foods 34%
• prebiotics 31%
• inulin 30%
• bamboos 29%
• titratable acidity 27%
• oats 25%
• functional properties 25%
• acidity 25%
• peas 24%
• dietary supplements 24%
• apples 22%
• physicochemical properties 21%
• potatoes 21%
• ions 19%
• microorganisms 17%
• wheat 17%
• sampling 9%