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Reason: Under embargo until 30 June 2022. After this date a copy can be supplied under Section 51(2) of the Australian Copyright Act 1968 by submitting a document delivery request through your library.

Effect of Combination of Prebiotics and Sugars on the Growth, Survivability, Low-Temperature Storage and in Vitro Gastrointestinal Tolerance of Lactobacillus casei, Lactiplantibacillus plantarum, Bifidobacterium longum, and Bifidobacterium breve

posted on 21.06.2022, 04:15 authored by Priyanka Parhi

Commercial functional food products containing probiotics with value-added carbohydrates are becoming more popular. Such food products are being formulated rigorously, which could improve the overall quality. Therefore, it is imperative to understand the impact of these carbohydrates on the probiotic quality. This study showed that careful selection and combinations of carbohydrates and sugars could positively impact the probiotic quality during fermentation, storage, and gastrointestinal tolerance.


Campus location


Principal supervisor

Choo Wee Sim

Additional supervisor 1

Song Keang Peng

Year of Award


Department, School or Centre

School of Sciences (Monash University Malaysia)


Doctor of Philosophy

Degree Type



Faculty of Science