Survival of commercial probiotic strains in dark chocolate with high cocoa and phenols content during the storage and in a static in vitro digestion model
The effect of phenols on the microbial growth is still debated, as they could act as antimicrobials or as protective agents. In this study, we evaluated the survival of different lyophilised probiotic strains in dark chocolate with 80% cocoa and high total phenols content. Our results showed that th...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2017-08-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464617302591 |