Work

Influence of probiotic organisms on release of bioactive compounds in yoghurt and soy yoghurt

Year: 2007

Type: dissertation

Abstract: Viability and metabolic activities are important characteristics of probiotic microorganisms. They give rise to therapeutic benefits as well as increase physiological activity of cultured products through liberation of a number of bioactive peptides and activation of latent compounds such as conjugated isoflavones. The main focus of this project was to assess the performance of commercial probiotic strains in regard to viability, metabolic activity and ability to produce bioactive compounds.

Source: Victoria University Research Repository (Victoria University)

Author: O.N. Donkor

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: green

Funder: Victoria University

OpenAlex ID: W5607816

Cites:

Cited by: 14

Related to: 10