Palavra-chave: PROBIOTICS

METABOLIC STATUS SWEETENERS CHEESE SENSORY EVALUATION PHENOLICS DAIRY PRODUCTS PREBIOTICS PHARMACOLOGY FERMENTED FOODS CELL MORPHOLOGY CORONAVIRUS DISEASE OLIGOFRUCTOSE DIETARY FIBER LACTIC FERMENTATION SHORT-CHAIN FATTY ACID SIMULATED DIGESTION ANTIMICROBIAL ACTIVITY SOYMILK INULIN ANTIMICROBIAL FOOD ADDITIVES EXERCISE LACTOBACILLUS ACIDOPHILUS FRUIT FERMENTATION MICROBIOTA WHEY SALMONELLA ENTÉRICA