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The effect of pectins on survival of probiotic
Lactobacillus
spp. in gastrointestinal juices is related to their structure and physical properties
Nadja Larsen
, Thiago Barbosa Cahú, Susana Marta Isay Saad,
Andreas Blennow
,
Lene Jespersen
Food Microbiology, Gut Health, and Fermentation
Section for Plant Glycobiology
22
Citations (Scopus)
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Lactobacillus
spp. in gastrointestinal juices is related to their structure and physical properties'. Together they form a unique fingerprint.
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Agriculture & Biology
pectins
68%
Lactobacillus
68%
probiotics
67%
juices
65%
physical properties
57%
Lactobacillus fermentum
23%
zeta potential
20%
stomach
14%
gastrointestinal transit
12%
Lactobacillus reuteri
12%
Lactobacillus paracasei
12%
gelling agents
12%
Lactobacillus rhamnosus
11%
polygalacturonic acid
11%
electrostatic interactions
11%
hydrodynamics
9%
bacteria
9%
flow cytometry
8%
branching
8%
food industry
7%
survival rate
7%
viscosity
7%
polysaccharides
6%
viability
6%
molecular weight
5%
Medicine & Life Sciences
Pectins
100%
Lactobacillus
81%
Probiotics
76%
Lactobacillus fermentum
28%
polygalacturonic acid
15%
Stomach
12%
Bacteria
12%
Food Industry
11%
Static Electricity
10%
Excipients
10%
Hydrodynamics
10%
Viscosity
9%
Polysaccharides
8%
Molecular Weight
7%
Flow Cytometry
6%