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dc.creatorMagalhães-Guedes, Karina Teixeira-
dc.creatorFerreira, Camila Duarte-
dc.creatorMagalhães, Kassiana Teixeira-
dc.creatorSchwan, Rosane Freitas-
dc.creatorCosta, Jorge Alberto Vieira-
dc.creatorNunes, Itaciara Larroza-
dc.identifier.citationMAGALHÃES-GUEDES, K. T. et al. Microorganisms in functional food supplementation: a review. African Journal of Microbiology Research, [S.l.], v. 11, n. 8, p. 319-326, Feb. 2017.pt_BR
dc.description.abstractUse of microbial systems for functional foods supplementation can be defined into fermentative process by starter cultures, use of probiotics microorganisms and use of microbial biomass. Scientific and technical aspects as related to use of microorganisms in functional foods supplementation are highly diverse and complex, since they have to deal with the viability of probiotic strains as well as with the safe production, nutritional composition and acceptability of the new product. However, limited information is available on the microorganisms which can be used in functional food supplements, as well as how to use these microorganisms and generation of products. This review reports details of this information. The data from this review can be useful to support the development of new functional products, with microbial supplementation, for the market.pt_BR
dc.publisherAcademic Journals (AJ)pt_BR
dc.rightsacesso abertopt_BR
dc.rightsAttribution 4.0 International*
dc.sourceAfrican Journal of Microbiology Research (AJMR)pt_BR
dc.subjectLactic acid bacteriapt_BR
dc.titleMicroorganisms in functional food supplementation: a reviewpt_BR
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