Varying concentrations of sucralose and the acid-producing capability of Lactobacillus acidophilus

• Main Authors: Espartero, Ma Arabella C., Fernandez, Andro Jibreel M., Lazarte, Jameelah Vianca L., Perez, Alista D., Sumalapao, Derick Erl P.
• Format: text
• Published: Animo Repository 2017
• Subjects: Sucralose; Proteobacteria; Biology
• Online Access: https://animorepository.dlsu.edu.ph/faculty_research/1335; https://animorepository.dlsu.edu.ph/context/faculty_research/article/2334/type/native/viewcontent
• Institution: De La Salle University

Background: Commercially prepared food products containing sucralose are becoming increasingly popular among consumers. Aims and Objectives: This study determined the effects of varying concentrations of sucralose on the acid-producing capability of Lactobacillus acidophilus. Materials and Methods:...