In vitro assessment of probiotic properties of Bacillus isolated from naturally fermented congee from Inner Mongolia of China

World Journal of Microbiology and Biotechnology

Volumn 26, Issue 8, 2010, Pages 1369-1377

  Wang, Yanyan ^a   Zhang, Heping ^a   Zhang, Lei ^a   Liu, Wenjun ^a   Zhang, Yong ^a   Zhang, Xinchang ^a   Sun, Tiansong ^a  

^a INNER MONGOLIA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Bacillus; Identification; Naturally fermented congee; Probiotic properties; Selection

Indexed keywords

16S RDNA SEQUENCE; BACILLUS AMYLOLIQUEFACIENS; BACILLUS LICHENIFORMIS; BACILLUS SUBTILIS; BILE SALTS; FOOD-BORNE PATHOGENS; FUNCTIONAL FOODS; FUNCTIONAL PROPERTIES; IN-VITRO; IN-VIVO; INHIBITORY ACTIVITY; INNER MONGOLIA; PATHOGENIC BACTERIUM; PROBIOTICS; SIMULATED GASTRIC JUICE; SURVIVAL RATE;

BACTERIA; BODY FLUIDS; PH EFFECTS;

BACTERIOLOGY;

BACILLUS (BACTERIUM); BACILLUS AMYLOLIQUEFACIENS; BACILLUS LICHENIFORMIS; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS);

EID: 77954455387     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-010-0309-7     Document Type: Article

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