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The adhesion of Lactobacillus acidophilus to dietary fiber

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dc.title The adhesion of Lactobacillus acidophilus to dietary fiber en Holko, Ivan Hrabě, Jan
dc.relation.ispartof International Journal of Probiotics and Prebiotics
dc.identifier.issn 1555-1431 OCLC, Ulrich, Sherpa/RoMEO, JCR 2012
utb.relation.volume 7
utb.relation.issue 3-4
dc.citation.spage 165
dc.citation.epage 168
dc.type article
dc.language.iso en
dc.publisher New Century Health Publishers, LLC en
dc.subject Food en
dc.subject Prebiotics en
dc.subject Probiotics en
dc.subject Technology en
dc.description.abstract An adhesive interaction of four strains Lactobacillus acidophilus with surfaces of dietary fiber from eight different sources was investigated by using MATH (microbial adherence to hydrocarbons) assay. The fibers of oat, wheat, potato, rise, pea, carrot, citrus, and apple were used for testing. The highest adhesion of all tested strains to wheat and oat fibers was determined (retention capacity > 60 %). Apple and citrus fibers were determined as minimum adhesive with retention capacity up to 7 % in citrus and up to 21 % in apple fiber. en
utb.faculty Faculty of Technology
utb.identifier.rivid RIV/70883521:28110/11:43867061!RIV12-MSM-28110___
utb.identifier.obdid 43870202
utb.identifier.scopus 2-s2.0-84886910277
utb.source j-scopus 2013-11-29T09:49:06Z 2013-11-29T09:49:06Z
utb.contributor.internalauthor Holko, Ivan
utb.contributor.internalauthor Hrabě, Jan
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