{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,4]],"date-time":"2026-08-04T20:36:10Z","timestamp":1785875770364,"version":"3.56.0"},"reference-count":68,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2023,6,4]],"date-time":"2023-06-04T00:00:00Z","timestamp":1685836800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"\u201cDunarea de Jos\u201d University of Galati","award":["VAT 27232142"],"award-info":[{"award-number":["VAT 27232142"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Microorganisms"],"abstract":"<jats:p>Limitations of dairy products, such as lactose intolerance, problems related to a high cholesterol intake in diet, malabsorption, and the requirement for cold storage facilities, as well as an increasing demand for new foods and tastes, have initiated a trend in the development of non-dairy probiotic products. The possibility of producing beverages based on soy milk, sea buckthorn powder, and fermented by Bifidobacterium bifidus (Bb-12\u00ae, Bb) strain at different temperatures (30 \u00b0C and 37 \u00b0C) was examined. Strain viability, pH, and titratable acidity were measured during the fermentation period while the viability, pH, titratable acidity, and water holding capacity were determined during the storage time at 4 \u00b0C \u00b1 1 \u00b0C within 14 days. Additionally, the survival and stability of Bb-12\u00ae, inoculated into a functional beverage when exposed to simulated gastrointestinal tract conditions, were assessed. The results obtained in this study revealed that the content of potent bioactive compounds in fermented soy milk and sea buckthorn powder depends on the processing conditions, the bacteria used in the fermentation step, and storage time.<\/jats:p>","DOI":"10.3390\/microorganisms11061493","type":"journal-article","created":{"date-parts":[[2023,6,5]],"date-time":"2023-06-05T01:53:25Z","timestamp":1685930005000},"page":"1493","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":16,"title":["Functional Characterization of Fermented Beverages Based on Soy Milk and Sea Buckthorn Powder"],"prefix":"10.3390","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0918-5534","authenticated-orcid":false,"given":"Nicoleta-Maricica","family":"Maftei","sequence":"first","affiliation":[{"name":"Research Centre in the Medical-Pharmaceutical Field, Faculty of Medicine and Pharmacy University \u201cDun\u0103rea de Jos\u201d, 800008 Galati, Romania"},{"name":"Medical Laboratory Department, Clinical Hospital of Children Hospital \u201cSf. Ioan\u201d, 800487 Galati, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5901-0818","authenticated-orcid":false,"given":"Alina-Viorica","family":"Iancu","sequence":"additional","affiliation":[{"name":"Research Centre in the Medical-Pharmaceutical Field, Faculty of Medicine and Pharmacy University \u201cDun\u0103rea de Jos\u201d, 800008 Galati, Romania"},{"name":"Medical Laboratory Department, Clinical Hospital of Infectious Diseases \u201cSf. Cuvioasa Parascheva\u201d, 800179 Galati, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Alina Mihaela","family":"Elisei","sequence":"additional","affiliation":[{"name":"Research Centre in the Medical-Pharmaceutical Field, Faculty of Medicine and Pharmacy University \u201cDun\u0103rea de Jos\u201d, 800008 Galati, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tudor Vladimir","family":"Gurau","sequence":"additional","affiliation":[{"name":"Research Centre in the Medical-Pharmaceutical Field, Faculty of Medicine and Pharmacy University \u201cDun\u0103rea de Jos\u201d, 800008 Galati, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ana Yndira","family":"Ramos-Villarroel","sequence":"additional","affiliation":[{"name":"School of Science of Agro and Environment, Campus the Guaritos, University of Oriente, Av. University, Matur\u00edn 6201, Venezuela"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Elena Lacramioara","family":"Lisa","sequence":"additional","affiliation":[{"name":"Research Centre in the Medical-Pharmaceutical Field, Faculty of Medicine and Pharmacy University \u201cDun\u0103rea de Jos\u201d, 800008 Galati, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,6,4]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Mantzourani, I., Kazakos, S., Terpou, A., Alexopoulos, A., Bezirtzoglou, E., Bekatorou, A., and Plessas, S. (2019). Potential of the probiotic Lactobacillus Plantarum ATCC 14917 strain to produce functional fermented pomegranate juice. Foods, 8.","DOI":"10.3390\/foods8010004"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"377","DOI":"10.3389\/fmicb.2016.00377","article-title":"Review: Diversity of microorganisms in global fermented foods and beverages","volume":"7","author":"Tamang","year":"2016","journal-title":"Front. Microbiol."},{"key":"ref_3","unstructured":"(2023, April 14). Internal Market, Industry, Entrepreneurship and SMEs-Food and Drink Industry. Available online: https:\/\/ec.europa.eu\/growth\/sectors\/food-and-drink-industry_en."},{"key":"ref_4","unstructured":"(2023, May 31). Data Hub: The Cost of Being a Vegan in 2023. Available online: https:\/\/www.cashlady.com\/your-cash\/cost-of-being-a-vegan."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"148","DOI":"10.1016\/j.ifset.2018.03.018","article-title":"Fermentation of commercial soy beverages with lactobacilli and bifidobacteria strains featuring high -glucosidase activity","volume":"51","author":"Delgado","year":"2019","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"38","DOI":"10.1016\/j.jff.2011.01.004","article-title":"Feverfew as a source of bioactives for functional foods: Storage stability in model beverages","volume":"3","author":"Marete","year":"2011","journal-title":"J. Funct. Foods"},{"key":"ref_7","first-page":"8","article-title":"Beverage trends in 2012 and beyond","volume":"23","author":"Sloan","year":"2012","journal-title":"Agro Food Ind. Hi-Tech"},{"key":"ref_8","unstructured":"Bagchi, D., and Nair, S. (2016). Developing New Functional Food and Nutraceutical Products, Academic Press."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"513","DOI":"10.1016\/j.tifs.2019.04.011","article-title":"Opportunities and challenges for functional and medicinal beverages: Current and future trends","volume":"88","author":"Nazir","year":"2019","journal-title":"Trends Food Sci. Technol."},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Martelli, F., Cirlini, M., Lazzi, C., Neviani, E., and Bernini, V. (2021). Solid-State fermentation of Arthrospira platensis to implement new food products: Evaluation of stabilization treatments and bacterial growth on the volatile fraction. Foods, 10.","DOI":"10.3390\/foods10010067"},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"58","DOI":"10.1016\/j.cofs.2015.11.012","article-title":"Dairy and non-dairy probiotic beverages","volume":"7","author":"Kandylis","year":"2016","journal-title":"Curr. Opin. Food Sci."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"897","DOI":"10.1161\/HYPERTENSIONAHA.114.03469","article-title":"Effect of probiotics on blood pressure: A systematic review and meta-analysis of randomized, controlled trials","volume":"64","author":"Khalesi","year":"2014","journal-title":"Hypertension"},{"key":"ref_13","first-page":"98","article-title":"Mango and carrot mixed juice: A new matrix for the vehicle of probiotic lactobacilli","volume":"58","author":"Martins","year":"2021","journal-title":"Int. J. Food Sci."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"95","DOI":"10.1007\/s00394-016-1300-3","article-title":"Effect of probiotics and synbiotics on blood glucose: A systematic review and meta-analysis of controlled trials","volume":"57","author":"Nikbakht","year":"2016","journal-title":"Eur. J. Nutr."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"430","DOI":"10.3109\/07853890.2015.1071872","article-title":"Effects of probiotics consumption on lowering lipids and CVD risk factors: A systematic review and metaanalysis of randomized controlled trials","volume":"47","author":"Sun","year":"2015","journal-title":"Ann. Med."},{"key":"ref_16","first-page":"957","article-title":"Metabolic syndrome in obese children and adolescents","volume":"116","author":"Pelin","year":"2012","journal-title":"Rev. Med. Chir. Soc. Med. Nat."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"97","DOI":"10.1016\/j.clinmicnews.2018.06.001","article-title":"Efficacy of probiotics in prevention and treatment of infectious diseases","volume":"40","author":"Rostami","year":"2018","journal-title":"Clin. Microbiol. Newsl."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.nutres.2020.12.014","article-title":"Probiotics: A potential immunomodulator in COVID-19 infection management","volume":"87","author":"Singh","year":"2021","journal-title":"Nutr. Res."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"433","DOI":"10.1002\/elsc.201100122","article-title":"Potential effects of probiotics in cheese and yogurt production: A review","volume":"12","author":"Plessas","year":"2012","journal-title":"Eng. Life Sci."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"770","DOI":"10.1080\/19476337.2019.1652693","article-title":"Characterization, health benefits and applications of fruits and vegetable probiotics","volume":"17","author":"James","year":"2019","journal-title":"CYTA J. Food"},{"key":"ref_21","first-page":"7151","article-title":"Effect of soybean cultivars on the content of isoflavones in soymilk","volume":"17","year":"2012","journal-title":"Rom. Biotechnol. Lett."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"104","DOI":"10.1111\/jam.15342","article-title":"Functional relevance and health benefits of soymilk fermented by lactic acid bacteria","volume":"133","author":"Kumari","year":"2022","journal-title":"J. Appl. Microbiol."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"170","DOI":"10.1016\/j.tifs.2020.01.011","article-title":"Plant proteins as high-quality nutritional source for human diet","volume":"97","author":"Moreno","year":"2020","journal-title":"Trends Food Sci Technol."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"127591","DOI":"10.1016\/j.foodchem.2020.127591","article-title":"Reduction of green off-flavor compounds: Comparison of key odorants during fermentation of soy drink with Lycoperdon pyriforme","volume":"334","author":"Nedele","year":"2021","journal-title":"Food Chem."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"623","DOI":"10.1111\/j.1365-2621.2003.tb05721.x","article-title":"Biotrasformation of isoflavones by bifidobacteria in fermented soymilk supplemented with D-glucose and L-cystein","volume":"68","author":"Tsangalis","year":"2003","journal-title":"J. Food Sci."},{"key":"ref_26","unstructured":"Ewe, J.A., and Yeo, S.K. (2015). Beneficial Microorganisms in Food and Nutraceuticals, Springer."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"120","DOI":"10.1016\/j.ijfoodmicro.2007.02.024","article-title":"Using of Lactobacillus and Bifidobacterium to product the isoflavone aglycones in fermented soymilk","volume":"117","author":"Wei","year":"2007","journal-title":"Int. J. Food Microbiol."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"191","DOI":"10.1016\/j.jfutfo.2023.02.001","article-title":"Traditional food, modern food and nutritional value of Sea buckthorn (Hippophae rhamnoides L.): A review","volume":"3","author":"Chena","year":"2023","journal-title":"J. Future Foods"},{"key":"ref_29","doi-asserted-by":"crossref","unstructured":"Ilhan, G., Gundogdu, M., Karlovi\u0107, K., \u017didovec, V., Vokurka, A., and Erci\u015fli, S. (2021). Main Agro-Morphological and Biochemical Berry Characteristics of Wild-Grown Sea Buckthorn (Hippophae rhamnoides L. ssp. caucasica Rousi) Genotypes in Turkey. Sustainability, 13.","DOI":"10.3390\/su13031198"},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"226","DOI":"10.14429\/dsj.60.344","article-title":"Attributes of Seabuckthorn (Hippophae rhamnoides L.) to Meet Nutritional Requirements in High Altitude","volume":"60","author":"Stobdan","year":"2010","journal-title":"Def. Sci. J."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"3004","DOI":"10.1021\/jf011556o","article-title":"Triacylglycerols, Glycerophospholipids, Tocopherols, and Tocotrienols in Berries and Seeds of Two Subspecies (ssp. sinensisandmongolica) of Sea Buckthorn (Hippophae rhamnoides)","volume":"50","author":"Kallio","year":"2002","journal-title":"J. Agric. Food Chem."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"129083","DOI":"10.1016\/j.foodchem.2021.129083","article-title":"Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation","volume":"348","author":"Wu","year":"2021","journal-title":"Food Chem."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"279","DOI":"10.1016\/j.ifset.2007.01.007","article-title":"Assessing the acid tolerance and the technological robustness of probiotic cultures for fortification in fruit juices","volume":"8","author":"Sheehan","year":"2007","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1080\/08905436.2012.724037","article-title":"Effect of Fermentation of Pomegranate Juice by Lactobacillus plantarum and Lactobacillus acidophiluson the Antioxidant Activity and Metabolism of Sugars, Organic Acids and Phenolic Compounds","volume":"27","author":"Mousavi","year":"2013","journal-title":"Food Biotechnol."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"409","DOI":"10.1016\/j.jff.2017.09.040","article-title":"Fermented sweet lemon juice (Citrus limetta) using Lactobacillus plantarum LS5: Chemical composition, antioxidant and antibacterial activities","volume":"38","author":"Hashemi","year":"2017","journal-title":"J. Funct. Foods"},{"key":"ref_36","unstructured":"USP (2023, March 12). National Formulary. Available online: www.uspnf.com."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"170","DOI":"10.1021\/jf8026952","article-title":"Physicochemical and sensory characteristics of a medicinal soy yogurt containing health-benefit ingredients","volume":"57","author":"Pyo","year":"2009","journal-title":"J. Agric. Food Chem."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"402","DOI":"10.3109\/09637486.2011.630992","article-title":"Effects of nonfermented and fermented soybean milk intake on faecal microbiota and faecal metabolites in humans","volume":"63","author":"Inoguchi","year":"2012","journal-title":"Int. J. Food Sci. Nutr."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"51","DOI":"10.12938\/bifidus1982.13.2_8","article-title":"Effective dose of lactosucrose on fecal flora and fecal metabolites of humans","volume":"13","author":"Hara","year":"1994","journal-title":"Bifidobact. Microflora"},{"key":"ref_40","unstructured":"Shah, N., Cruz, A.G., and Faria, J.A.F. (2011). Probiotic and Prebiotic Foods: Technology, Stability and Benefits to the Human Health, Nova Science Publishers."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"51","DOI":"10.17221\/97\/2010-CJFS","article-title":"Optimising Fermentation of Soymilk with Probiotic Bacteria","volume":"29","year":"2011","journal-title":"Czech J. Food Sci."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"256","DOI":"10.1080\/19476337.2012.730554","article-title":"New fermented functional product based on soy milk and sea buckthorn syrup","volume":"11","author":"Maftei","year":"2013","journal-title":"CYTA J. Food"},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"3104","DOI":"10.1111\/j.1365-2621.2002.tb08866.x","article-title":"Enzymic transformation of isoflavone phytoestrogens in soy milk by \u03b2-glucosidase producing bifidobacteria","volume":"67","author":"Tsangalis","year":"2002","journal-title":"J. Food Sci."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"772","DOI":"10.1016\/j.fm.2006.01.002","article-title":"Transformation of isoflavone phytoestrogens during the fermentation of soy milk with lactic acid bacteria and bifidobacteria","volume":"23","author":"Chien","year":"2006","journal-title":"Food Microbiol."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"M15","DOI":"10.1111\/j.1750-3841.2007.00547.x","article-title":"Production of \u03b2-glucosidase and hydrolysis of isoflavone phytoestrogens by Lactobacillus acidophilus, Bifidobacterium lactis, and Lactobacillus casei in soy milk","volume":"73","author":"Donkor","year":"2008","journal-title":"J. Food Sci."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"375","DOI":"10.1016\/j.idairyj.2003.08.008","article-title":"Incorporation of Bifidobacteria into cheeses: Challenges and rewards","volume":"14","author":"Boylston","year":"2004","journal-title":"Int. J. Dairy Technol."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"295","DOI":"10.1016\/S0924-2244(98)00051-X","article-title":"Technology aspects related to microorganisms in functional foods","volume":"9","author":"Knorr","year":"1998","journal-title":"Trends Food Sci. Technol."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"405","DOI":"10.1111\/1750-3841.12769","article-title":"Changes of quality in the fruits of Prunus mume during deacidification by fermentation with Lactobacillus fermentium","volume":"80","author":"Yu","year":"2015","journal-title":"J. Food Sci."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"1181","DOI":"10.1111\/1750-3841.12458","article-title":"Viability of the Lactobacillus rhamnosus hn001probiotic strain in Swiss-and Dutch-type cheese and cheese-like products","volume":"79","author":"Cichosz","year":"2014","journal-title":"J. Food Sci."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"225","DOI":"10.1016\/j.jff.2014.04.030","article-title":"Probiotic functional foods: Survival of probiotics during processing and storage","volume":"9","author":"Tripathi","year":"2014","journal-title":"J. Funct. Foods"},{"key":"ref_51","first-page":"105","article-title":"Technology aspects related to the application of functional starter cultures","volume":"38","year":"2000","journal-title":"Food Sci. Biotechnol."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"386S","DOI":"10.1093\/ajcn\/73.2.386s","article-title":"In vitro selection criteria for probiotic bacteria of human origin: Correlation with in vivo findings","volume":"73","author":"Dunne","year":"2001","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"91","DOI":"10.1016\/S0189-7241(15)30081-3","article-title":"Effect of Natural Fermentation on the Chemical and Nutritional Composition of Fermented Soymilk Nono","volume":"31","author":"Obadina","year":"2013","journal-title":"Niger. Food J."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"1155","DOI":"10.1007\/s10068-019-00560-5","article-title":"The fermentation characteristics of soy yogurt with different content of d-allulose and sucrose fermented by lactic acid bacteria from Kimchi","volume":"28","author":"Kim","year":"2019","journal-title":"Food Sci. Biotechnol."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"445","DOI":"10.1016\/j.lwt.2014.09.056","article-title":"The effects of inulin combined with oligofructose and goat cheese whey on the physicochemical properties and sensory acceptance of a probiotic chocolate goat dairy beverage","volume":"62","author":"Raposo","year":"2015","journal-title":"LWT Food Sci. Technol."},{"key":"ref_56","first-page":"525","article-title":"Quality attributes of a novel cereal-based probiotic prepared by using food grade lactic acid bacteria","volume":"13","author":"Gautam","year":"2014","journal-title":"Indian J. Tradit. Knowl."},{"key":"ref_57","first-page":"206","article-title":"Development of probiotic beverage from whey and pineapple juice","volume":"4","author":"Shukla","year":"2013","journal-title":"J. Food Sci. Technol."},{"key":"ref_58","doi-asserted-by":"crossref","unstructured":"Aparicio-Garc\u00eda, N., Mart\u00ednez-Villaluenga, C., Frias, J., and Pe\u00f1as, E. (2021). Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour. Foods, 10.","DOI":"10.3390\/foods10010139"},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"559","DOI":"10.1007\/s10295-004-0184-z","article-title":"Fermentation of a milk\u2013soymilk and Lycium chinense Miller mixture using a new isolate of Lactobacillus paracasei subsp. Paracasei NTU101 and Bifidobacterium longum","volume":"31","author":"Lin","year":"2004","journal-title":"J. Ind. Microbiol. Biotechnol."},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"242","DOI":"10.1016\/j.lwt.2019.02.024","article-title":"Novel frozen yogurt production fortified with sea buckthorn berries and probiotics","volume":"105","author":"Terpoua","year":"2019","journal-title":"LWT Food Sci. Technol."},{"key":"ref_61","unstructured":"Watson, R.R., and Preedy, V.R. (2016). Probiotics, Prebiotics, and Synbiotics, Academic Press."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.procbio.2017.01.013","article-title":"Enhanced probiotic viability and aromatic profile of yogurts produced using wheat bran (Triticum aestivum) as cell immobilization carrier","volume":"55","author":"Terpou","year":"2017","journal-title":"Process Biochem."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"248","DOI":"10.1016\/j.jff.2016.12.015","article-title":"Microencapsulation of Lactobacillus bulgaricus and survival assays under simulated gastrointestinal conditions","volume":"29","author":"Chen","year":"2017","journal-title":"J. Funct. Foods"},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"102075","DOI":"10.1016\/j.bcab.2021.102075","article-title":"Effect of Alyssum homolocarpum mucilage and inulin microencapsulation on the survivability of Lactobacillus casei in simulated gastrointestinal and high temperature conditions","volume":"35","author":"Mortazavian","year":"2021","journal-title":"Biocatal. Agric. Biotechnol."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"1303","DOI":"10.1111\/j.1365-2672.2005.02600.x","article-title":"Getting better with bifidobacteria","volume":"98","author":"Leahy","year":"2005","journal-title":"J. Appl. Microbiol."},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"33","DOI":"10.12938\/bmfh.16-017","article-title":"The effect of soymilk intake on the fecal microbiota, particularly Bifidobacterium species, and intestinal environment of healthy adults: A pilot study","volume":"36","author":"Fujisawa","year":"2017","journal-title":"Biosci. Microbiota Food Health"},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"127","DOI":"10.1271\/nogeikagaku1924.66.127","article-title":"Effects of soybean oligosaccharides in a beverage on human fecal flora and metabolites","volume":"66","author":"Wada","year":"1992","journal-title":"Nippon N\u014dgeikagaku Kaishi"},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"18","DOI":"10.1016\/j.fm.2015.05.007","article-title":"Use of the dynamic gastro-intestinal model TIM to explore the survival of the yogurt bacterium Streptococcus thermophilus and the metabolic activities induced in the simulated human gut","volume":"53","author":"Uriot","year":"2016","journal-title":"Food Microbiol."}],"container-title":["Microorganisms"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2076-2607\/11\/6\/1493\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T19:47:55Z","timestamp":1760125675000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2076-2607\/11\/6\/1493"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,6,4]]},"references-count":68,"journal-issue":{"issue":"6","published-online":{"date-parts":[[2023,6]]}},"alternative-id":["microorganisms11061493"],"URL":"https:\/\/doi.org\/10.3390\/microorganisms11061493","relation":{},"ISSN":["2076-2607"],"issn-type":[{"value":"2076-2607","type":"electronic"}],"subject":[],"published":{"date-parts":[[2023,6,4]]}}}