Raw milk traditional Italian ewe cheeses as a source of Lactobacillus casei strains with acid-bile resistance and antigenotoxic properties

International Journal of Food Microbiology

Volumn 125, Issue 3, 2008, Pages 330-335

  Corsetti, Aldo ^a   Caldini, Giovanna ^b   Mastrangelo, Mario ^a   Trotta, Francesca ^b   Valmorri, Sara ^a   Cenci, Giovanni ^b  

^a UNIVERSITY OF TERAMO   (Italy)

^b UNIVERSITY OF PERUGIA   (Italy)

Author keywords

Acid bile tolerance; Antigenotoxicity; LAB; Lactobacillus casei

Indexed keywords

4 NITROQUINOLINE 1 OXIDE; METHYLNITRONITROSOGUANIDINE; RNA 16S;

ARTICLE; BACTERIAL STRAIN; BACTERIAL VIABILITY; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATE; BACTERIUM ISOLATION; CHEESE; EWE; GENE SEQUENCE; ITALY; LACTOBACILLUS CASEI; MILK; NONHUMAN; PH; POLYMERASE CHAIN REACTION; RANDOM AMPLIFIED POLYMORPHIC DNA; SIMULATION; SOS CHROMOTEST; STOMACH JUICE;

4-NITROQUINOLINE-1-OXIDE; ANIMALS; BILE ACIDS AND SALTS; CHEESE; DNA DAMAGE; HUMANS; HYDROGEN-ION CONCENTRATION; ITALY; LACTOBACILLUS CASEI; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; SHEEP; SOS RESPONSE (GENETICS);

BOVINAE; LACTOBACILLUS CASEI;

EID: 47349111635     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.04.009     Document Type: Article

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