Assessment of Potential Probiotic Properties of Lactobacillus spp., Lactococcus spp., and Pediococcus spp. Strains Isolated from Kefir

Journal of Food Science

Volumn 75, Issue 9, 2010, Pages

  Sabir, Firat ^a   Beyatli, Yavuz ^b   Cokmus, Cumhur ^a   Onal Darilmaz, Derya ^c  

^a ANKARA UNIVERSITY   (Turkey)

^b GAZI UNIVERSITY   (Turkey)

^c AKSARAY UNIVERSITY   (Turkey)

Author keywords

Aggregation; Bile and acid tolerance; Exopolysaccharide; Lactic acid bacteria; Probiotic

Indexed keywords

AMPICILLIN; ANTIINFECTIVE AGENT; BACTERIAL POLYSACCHARIDE; BILE ACID; HYDROGEN PEROXIDE; LACTIC ACID; PROBIOTIC AGENT;

ANTIBIOTIC RESISTANCE; ARTICLE; BACTERIUM ADHERENCE; BIOSYNTHESIS; DAIRY PRODUCT; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD CONTROL; ISOLATION AND PURIFICATION; LACTOBACILLUS; LACTOCOCCUS; METABOLISM; MICROBIOLOGICAL EXAMINATION; MICROBIOLOGY; PATHOGENICITY; PEDIOCOCCUS; PH;

AMPICILLIN; ANTI-BACTERIAL AGENTS; BACTERIAL ADHESION; BILE ACIDS AND SALTS; CULTURED MILK PRODUCTS; DRUG RESISTANCE, BACTERIAL; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD MICROBIOLOGY; HYDROGEN PEROXIDE; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LACTOBACILLUS; LACTOCOCCUS; MICROBIAL SENSITIVITY TESTS; PEDIOCOCCUS; POLYSACCHARIDES, BACTERIAL; PROBIOTICS;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOCOCCUS; PEDIOCOCCUS;

EID: 78149394022     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01855.x     Document Type: Article

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