Evaluation of Bifidobacterium breve strain Yakult-fermented soymilk as a probiotic food.
- 2003-03-15
- International Journal of Food Microbiology 81(2)
- Y. Shimakawa
- S. Matsubara
- N. Yuki
- M. Ikeda
- F. Ishikawa
- PubMed: 12457587
- DOI: 10.1016/S0168-1605(02)00224-6
14 Insights on
- Improved Gut Microbiota
- Increased Bifidobacteria Levels
- Improved Tolerance to Bile Salts
- Increased Fecal Bifidobacteria
- Increased Levels of Bifidobacteria
- Increased Bifidobacteria Count
- Increased Bifidobacterial Population
- Increased Fecal Bifidobacterium Count
- Increased Bifidobacterium Levels in Feces
- Improved Probiotic Efficiency
- Improved Bile Survivability
- Increased Bifidobacterium Levels
- Improved Growth in Bile-Containing Medium
- Increased Viable Bifidobacteria Counts
- Low evidence
- Highly Cited