Probiotic properties of lactobacilli isolated from Thai traditional food

Scientia Pharmaceutica

Volumn 76, Issue 3, 2008, Pages 485-503

  Klayraung, Srikanjana ^a   Viernstein, Helmut ^b   Sirithunyalug, Jakkapan ^a   Okonogi, Siriporn ^a  

^a CHIANG MAI UNIVERSITY   (Thailand)

^b UNIVERSITY OF VIENNA   (Austria)

Author keywords

Food origin; Lactobacilli; Lactobacillus fermentum; Probiotics; Traditional fermented food

Indexed keywords

AMPICILLIN; CHLORAMPHENICOL; CIPROFLOXACIN; ERYTHROMYCIN; KANAMYCIN; LINEZOLID; PROBIOTIC AGENT; QUINUPRISTIN; RIFAMPICIN; STREPTOMYCIN; TETRACYCLINE; TRIMETHOPRIM; VANCOMYCIN;

ANTIBACTERIAL ACTIVITY; ANTIBIOTIC SENSITIVITY; ARTICLE; BACTERIUM ADHERENCE; BACTERIUM ISOLATE; FERMENTED PRODUCT; HYDROPHOBICITY; LACTOBACILLUS FERMENTUM; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; PORK; TEA; THAILAND;

EID: 52449127477     PISSN: 00368709     EISSN: 22180532     Source Type: Journal    
DOI: 10.3797/scipharm.0806-11     Document Type: Article

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