In vitro comparison of probiotic properties of Lactobacillus casei Zhang, a potential new probiotic, with selected probiotic strains

LWT

Volumn 42, Issue 10, 2009, Pages 1640-1646

  Guo, Zhuang ^a   Wang, Jicheng ^a   Yan, Liya ^a   Chen, Wei ^b   Liu, Xiao ming ^b   Zhang, He ping ^a  

^a INNER MONGOLIA AGRICULTURAL UNIVERSITY   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Fermentation characterization; Lactic acid bacteria; Probiotic properties

Indexed keywords

ALCOHOLIC BEVERAGES; BACILLI; FERMENTED MILK; LACTIC ACID; PROBIOTICS; SALTS; STRAIN;

FERMENTATION CHARACTERIZATION; IN-VITRO; LACTIC ACID BACTERIA; LACTOBACILLUS CASEI; LACTOBACILLUS STRAINS; PROBIOTIC PROPERTY; PROBIOTIC STRAIN; PROBIOTICS; PROPERTY; REFRIGERATED STORAGES;

FERMENTATION;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM ANIMALIS; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS ACIDOPHILUS NCFM; LACTOBACILLUS CASEI; LACTOBACILLUS RHAMNOSUS;

EID: 68949169210     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.05.025     Document Type: Article

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