Role of milk and honey in the tolerance of lactobacilli to oxidative stress | Zendy

Vanessa Moraes Ramalho Castro | Zendy; Mariane da Mota Silva | Zendy; Edlene Ribeiro Prudêncio de Souza | Zendy; André Fioravante Guerra | Zendy; Cristiano Jorge Riger | Zendy; Roberto LaureanoMelo | Zendy; Rosa Helena Luchese | Zendy

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Role of milk and honey in the tolerance of lactobacilli to oxidative stress

Author(s) -

Vanessa Moraes Ramalho Castro,

Mariane da Mota Silva,

Edlene Ribeiro Prudêncio de Souza,

André Fioravante Guerra,

Cristiano Jorge Riger,

Roberto LaureanoMelo,

Rosa Helena Luchese

Publication year - 2021

Publication title -

brazilian journal of microbiology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.643

H-Index - 64

eISSN - 1678-4405

pISSN - 1517-8382

DOI - 10.1007/s42770-021-00424-3

Subject(s) - lactobacillus rhamnosus , probiotic , food science , lactobacillus acidophilus , oxidative stress , lipid peroxidation , hydrogen peroxide , chemistry , lactobacillus paracasei , skimmed milk , bifidobacterium animalis , population , biology , microbiology and biotechnology , lactobacillus , biochemistry , bifidobacterium , bacteria , medicine , environmental health , fermentation , genetics

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