Authors:D. Gadhiya, N.P. Shah, A.R. Patel and J.B. Prajapati
probiotic and synbiotic chocolate mousse . LWT –Food Sci. Technol. , 40 , 669 – 675 .
AOAC ( 2002 ): Official methods of analysis of the Association of Official Analytical Chemists . 13th ed. Washington
Authors:Hagen Frickmann, Caroline Klenk, Philipp Warnke, Sylvio Redanz and Andreas Podbielski
compounds could be regarded as metabolic waste products with a random activity against other bacterial species or as purposely produced substances to shape the environment of a given bacterium.
For the probiotic bacterium Lactobacillus rhamnosus