Open Access
LWT - Food Science and Technology, volume 148, pages 111623
Perspectives of Bacillus coagulans MTCC 5856 in the production of fermented dairy products
Publication type: Journal Article
Publication date: 2021-08-01
Journal:
LWT - Food Science and Technology
Quartile SCImago
Q1
Quartile WOS
Q1
Impact factor: 6
ISSN: 00236438, 10961127
Food Science
Abstract
Abstract Probiotic bacteria protect against gastroenteritis, promote toxin reduction, cholesterol reduction, improved digestion and good function, mineral bioavailability enhancement. Bacterial strains, including Lactobacillus and Bifidobacterium, are generally used in probiotic food production. However, they are weakly resistant to the stomach's aggressive environment and high temperature, which can result in significant loss of viable probiotic microorganisms. Application of spore-forming bacteria Bacillus coagulans MTCC 5856 allows developing an innovative natural dairy fermented product with high probiotic microorganism viability (p
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Citations by publishers
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Multidisciplinary Digital Publishing Institute (MDPI)
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1 publication, 10%
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Wiley
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1 publication, 10%
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Springer Nature
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Springer Nature
1 publication, 10%
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Taylor & Francis
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Taylor & Francis
1 publication, 10%
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Frontiers Media S.A.
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Frontiers Media S.A.
1 publication, 10%
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2
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- We do not take into account publications that without a DOI.
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- Statistics recalculated weekly.
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Lavrentev F. V. et al. Perspectives of Bacillus coagulans MTCC 5856 in the production of fermented dairy products // LWT - Food Science and Technology. 2021. Vol. 148. p. 111623.
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Lavrentev F. V., Ashikhmina M. S., Ulasevich S. A., Morozova O. V., Orlova O. Yu., Skorb E. V., Iakovchenko N. V., Morozova O. V., Skorb E. V. Perspectives of Bacillus coagulans MTCC 5856 in the production of fermented dairy products // LWT - Food Science and Technology. 2021. Vol. 148. p. 111623.
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TY - JOUR
DO - 10.1016/j.lwt.2021.111623
UR - https://doi.org/10.1016%2Fj.lwt.2021.111623
TI - Perspectives of Bacillus coagulans MTCC 5856 in the production of fermented dairy products
T2 - LWT - Food Science and Technology
AU - Lavrentev, Filipp V
AU - Ashikhmina, Mariia S
AU - Ulasevich, Sviatlana A
AU - Morozova, Olga V
AU - Orlova, Olga Yu
AU - Skorb, Ekaterina V
AU - Iakovchenko, Natalia V
AU - Morozova, Olga V
AU - Skorb, Ekaterina V.
PY - 2021
DA - 2021/08/01 00:00:00
PB - Elsevier
SP - 111623
VL - 148
SN - 0023-6438
SN - 1096-1127
ER -
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@article{2021_Lavrentev,
author = {Filipp V Lavrentev and Mariia S Ashikhmina and Sviatlana A Ulasevich and Olga V Morozova and Olga Yu Orlova and Ekaterina V Skorb and Natalia V Iakovchenko and Olga V Morozova and Ekaterina V. Skorb},
title = {Perspectives of Bacillus coagulans MTCC 5856 in the production of fermented dairy products},
journal = {LWT - Food Science and Technology},
year = {2021},
volume = {148},
publisher = {Elsevier},
month = {aug},
url = {https://doi.org/10.1016%2Fj.lwt.2021.111623},
pages = {111623},
doi = {10.1016/j.lwt.2021.111623}
}
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