The adhesion of Lactobacillus acidophilus to dietary fiber
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F12%3A43869991" target="_blank" >RIV/70883521:28110/12:43869991 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
The adhesion of Lactobacillus acidophilus to dietary fiber
Original language description
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.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
V - Vyzkumna aktivita podporovana z jinych verejnych zdroju
Others
Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
International Journal of Probiotics & Prebiotics
ISSN
1555-1431
e-ISSN
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Volume of the periodical
7
Issue of the periodical within the volume
3-4
Country of publishing house
US - UNITED STATES
Number of pages
4
Pages from-to
165-168
UT code for WoS article
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EID of the result in the Scopus database
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