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The survival of the probiotic strains Lactobacillus reuteri ATCC 55730, Lactobacillus acidophilus DSM 20079 and Bifidobacterium bifidum DSM 20456, all of human origin, were investigated in three different oat-based, non-dairy products (Adavena M40, MG20 and G40). The products were fermented by the three strains with and without the presence of a commercial yoghurt culture (V2). Samples were stored
