{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,19]],"date-time":"2026-09-19T20:12:35Z","timestamp":1789848755641,"version":"4.0.1"},"reference-count":58,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2013,3,25]],"date-time":"2013-03-25T00:00:00Z","timestamp":1364169600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2013,5]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    \u2003The increase in vegetarianism as dietary habit and the increased allergy episodes against dairy proteins fuel the demand for probiotics in nondairy products. Lactose intolerance and the cholesterol content of dairy products can also be considered two additional reasons why some consumers are looking for probiotics in other foods. We aimed at determining cell viability in nondairy drinks and resistance to simulated gastric digestion of commercial probiotic lactobacilli commonly used in dairy products.\n                    <jats:italic>Lactobacillus casei<\/jats:italic>\n                    LC\u201001 and\n                    <jats:italic>L. casei<\/jats:italic>\n                    BGP 93 were added to different commercial nondairy drinks and viability and resistance to simulated gastric digestion (pH 2.5, 90 min, 37 \u00b0C) were monitored along storage (5 and 20 \u00b0C). For both strains, at least one nondairy drink was found to offer cell counts around 7 log orders until the end of the storage period. Changes in resistance to simulated gastric digestion were observed as well. Commercial probiotic cultures of\n                    <jats:italic>L. casei<\/jats:italic>\n                    can be added to commercial fruit juices after a carefull selection of the product that warrants cell viability. The resistance to simulated gastric digestion is an easy\u2010to\u2010apply\n                    <jats:italic>in vitro<\/jats:italic>\n                    tool that may contribute to product characterization and may help in the choice of the food matrix when no changes in cell viability are observed along storage. Sensorial evaluation is mandatory before marketing since the product type and storage conditions might influence the sensorial properties of the product due to the possibility of growth and lactic acid production by probiotic bacteria.\n                  <\/jats:p>","DOI":"10.1111\/1750-3841.12092","type":"journal-article","created":{"date-parts":[[2013,3,25]],"date-time":"2013-03-25T12:32:26Z","timestamp":1364214746000},"source":"Crossref","is-referenced-by-count":34,"title":["Performance in Nondairy Drinks of Probiotic\n                    <i>L. casei<\/i>\n                    Strains Usually Employed in Dairy Products"],"prefix":"10.1111","volume":"78","author":[{"given":"Mario","family":"C\u00e9spedes","sequence":"first","affiliation":[{"name":"C\u00e1tedra de Microbiolog\u00eda Univ. del Centro Educativo Latinoamericano (UCEL)  Rosario Santa Fe Argentina"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pamela","family":"C\u00e1rdenas","sequence":"additional","affiliation":[{"name":"C\u00e1tedra de Microbiolog\u00eda Univ. del Centro Educativo Latinoamericano (UCEL)  Rosario Santa Fe Argentina"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mart\u00edn","family":"Staffolani","sequence":"additional","affiliation":[{"name":"C\u00e1tedra de Microbiolog\u00eda Univ. del Centro Educativo Latinoamericano (UCEL)  Rosario Santa Fe Argentina"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mar\u00eda C.","family":"Ciappini","sequence":"additional","affiliation":[{"name":"C\u00e1tedra de Microbiolog\u00eda Univ. del Centro Educativo Latinoamericano (UCEL)  Rosario Santa Fe Argentina"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gabriel","family":"Vinderola","sequence":"additional","affiliation":[{"name":"Inst. de Lactolog\u00eda Industrial (INLAIN, UNL\u2010CONICET) Facultad de Ingenier\u00eda Qu\u00edmica Univ. Nacional del Litoral  Santiago del Estero 2829 3000 Santa Fe Argentina"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2013,3,25]]},"reference":[{"key":"e_1_2_6_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0963-9969(00)00101-0"},{"key":"e_1_2_6_3_1","first-page":"215","article-title":"Development of mature cheese with the adittion of the probiotic culture Lactobacillus paracasei subsp. paracasei LC\u201001","volume":"37","author":"Boza EM","year":"2010","journal-title":"Rev Chilena Nutr"},{"key":"e_1_2_6_4_1","doi-asserted-by":"crossref","first-page":"3216","DOI":"10.1128\/aem.56.10.3216-3219.1990","article-title":"Thermotolerance of Listeria monocytogenes and Salmonella typhimurium after sublethal heat shock","volume":"56","author":"Bunning VK","year":"1990","journal-title":"Appl Environ Microbiol"},{"key":"e_1_2_6_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2007.10.012"},{"key":"e_1_2_6_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2006.02.008"},{"key":"e_1_2_6_7_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408690590900144"},{"key":"e_1_2_6_8_1","first-page":"981","article-title":"Probioitc lactic acid bacteria for applications in vegetarian food products","volume":"29","author":"Charernjiratrakul W","year":"2007","journal-title":"J Sci Technol"},{"key":"e_1_2_6_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2004.04.015"},{"key":"e_1_2_6_10_1","article-title":"Valio continues research into probiotic fruit juices (14\/04\/2006)","author":"Daniells S","year":"2006","journal-title":"Nutraingredients"},{"key":"e_1_2_6_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2011.04.008"},{"key":"e_1_2_6_12_1","doi-asserted-by":"publisher","DOI":"10.1093\/tropej\/fmp001"},{"key":"e_1_2_6_13_1","unstructured":"FAO\/WHO.2002.Guidelines for the evaluation of probiotics in food. 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