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Fermented Dessert with Whey, Ingredients from the Peel of Jabuticaba (Myrciaria cauliflora) and an Indigenous Culture of Lactobacillus plantarum: Composition, Microbial Viability, Antioxidant Capacity and Sensory Features.
Almeida Neta MC, Rocha de Queiroga AP, Almeida RLJ, Caetano Soares A, Marinho Gonçalves J, Soares Fernandes S, de Sousa MC, Olbrich Dos Santos KM, Alonso Buriti FC, Rolim Florentino E. Almeida Neta MC, et al. Nutrients. 2018 Sep 2;10(9):1214. doi: 10.3390/nu10091214. Nutrients. 2018. PMID: 30200532 Free PMC article.
Influence of a Co-culture of Streptococcus thermophilus and Lactobacillus casei on the Proteolysis and ACE-Inhibitory Activity of a Beverage Based on Reconstituted Goat Whey Powder.
Pereira ÁMS, de Farias DRB, de Queiroz BB, Nobre MSC, Cavalcanti MT, Salles HO, Dos Santos KMO, de Medeiros ACD, Florentino ER, Alonso Buriti FC. Pereira ÁMS, et al. Probiotics Antimicrob Proteins. 2019 Mar;11(1):273-282. doi: 10.1007/s12602-017-9362-y. Probiotics Antimicrob Proteins. 2019. PMID: 29209903