Probiotic functional foods: Survival of probiotics during processing and storage
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Lactobacillus spp. are usually the most resistant to low pH values and show great adaptation in different food matrices.
“Usually, Lactobacillus spp. are the most resistant to low pH values and show great adaptation in different food matrices, mainly since these bacteria belong to a species that occurs naturally in several fermented products [35].”
From Probiotic and Antifungal Attributes of Lactic Acid Bacteria Isolates from Naturally Fermented Brazilian Table Olives (2022) · cites this paper as [35]
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Terpou, A., Papadaki, A., Lappa, I., Kachrimanidou, V., Bosnea, L., & Kopsahelis, N. (2019) · Nutrients · doi:10.3390/nu11071591 · Cited by 779 · see citing works
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- Authors
- Tripathi, M. K., & Giri, S. K.
- Affiliations
- Central Institute of Agricultural Engineering (IN)
- Corresponding author
- Tripathi, M.K.
- Venue
- Journal of Functional Foods
- Publisher
- Elsevier BV
- Published
- 2014-07
- Volume
- 9
- Pages
- 225-241
- ISSN
- 1756-4646 (ISSN-L)
- OpenAlex
- W2002004928
- Cited by
- 1,181
- References
- 181
- Citations by year
- 2026: 94 · 2025: 98 · 2024: 101 · 2023: 108 · 2022: 130 · 2021: 105 · 2020: 129 · 2019: 128 · 2018: 84 · 2017: 78 · 2016: 63 · 2015: 48 · 2014: 11
- FWCI
- 95.57
- Type
- journal article
- Language
- en
- Open access
- green
- doaj.org
- Licence
- Locations
- Journal of Functional Foods (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- probiotics, probiotic functional foods, probiotic viability, storage stability, encapsulation, protectants, sensory properties, gut microbiota, pathogen resistance
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