Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese

FEMS Microbiology Letters

Volumn 244, Issue 1, 2005, Pages 129-137

  Succi, M ^a   Tremonte, P ^a   Reale, A ^a   Sorrentino, E ^a   Grazia, L ^b   Pacifico, S ^a   Coppola, R ^a  

^a UNIVERSITY OF MOLISE   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Acidity; Bile salts; Cheese; Lactobacillus rhamnosus; Parmigiano Reggiano

Indexed keywords

BILE SALT;

ACID TOLERANCE; ARTICLE; BACTERIAL STRAIN; BACTERIAL SURVIVAL; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; CHEESE; CONTROLLED STUDY; LACTOBACILLUS RHAMNOSUS; NONHUMAN; POLYMERASE CHAIN REACTION; PRIORITY JOURNAL; RANDOM AMPLIFIED POLYMORPHIC DNA; SALT TOLERANCE; SPECIES DIFFERENCE; STRESS STRAIN RELATIONSHIP;

LACTOBACILLUS RHAMNOSUS;

EID: 13844317223     PISSN: 03781097     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.femsle.2005.01.037     Document Type: Article

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