Functional characteristics of Lactobacillus spp. from traditional Maasai fermented milk products in Kenya

International Journal of Food Microbiology

Volumn 126, Issue 1-2, 2008, Pages 57-64

  Mathara, Julius Maina ^b   Schillinger, Ulrich ^a   Guigas, Claudia ^a   Franz, Charles ^a   Kutima, Phillip Museve ^b   Mbugua, Samuel K ^c   Shin, H K ^d   Holzapfel, Wilhelm H ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^b JOMO KENYATTA UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (Kenya)

^c UNIVERSITY OF NAIROBI   (Kenya)

^d Handong University   (South Korea)

Author keywords

Lactobacillus; Maasai fermented milk; Probiotics properties

Indexed keywords

BILE SALT; CHOLESTEROL; DNA; HYDROLASE; METHYLNITRONITROSOGUANIDINE; PROBIOTIC AGENT;

ARTICLE; BACTERIAL STRAIN; BACTERIAL SURVIVAL; BACTERIUM ISOLATE; CELL ADHESION; CONTROLLED STUDY; DNA DAMAGE; ENZYME ACTIVITY; FERMENTATION; HYDROPHOBICITY; IN VITRO STUDY; LACTOBACILLUS; MILK PRODUCTION; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; STOMACH ACID; STOMACH JUICE; SURVIVAL RATE;

ANTI-BACTERIAL AGENTS; BACTERIAL ADHESION; BILE; CELL LINE; COLONY COUNT, MICROBIAL; COMET ASSAY; CULTURED MILK PRODUCTS; DOSE-RESPONSE RELATIONSHIP, DRUG; DRUG RESISTANCE, BACTERIAL; FOOD MICROBIOLOGY; HUMANS; HYDROGEN-ION CONCENTRATION; KENYA; LACTOBACILLUS; MICROBIAL SENSITIVITY TESTS; MICROBIAL VIABILITY; PROBIOTICS;

LACTOBACILLUS;

EID: 48149111842     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.04.027     Document Type: Article

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