Manufacturing process influences properties of probiotic bacteria

British Journal of Nutrition

Volumn 105, Issue 6, 2011, Pages 887-894

  Grześkowiak, Lukasz ^a   Isolauri, Erika ^b   Salminen, Seppo ^a   Gueimonde, Miguel ^c  

^a UNIVERSITY OF TURKU   (Finland)

^b TURKU UNIVERSITY HOSPITAL   (Finland)

^c DEPARTMENT OF MICROBIOLOGY AND BIOCHEMISTRY OF DAIRY PRODUCTS   (Spain)

Author keywords

Adhesion; Food matrix; Lactobacillus rhamnosus GG

Indexed keywords

PROBIOTIC AGENT; RNA 16S; BACTERIAL DNA;

ARTICLE; BACTERIAL STRAIN; BACTERIUM CULTURE; BACTERIUM ISOLATE; BACTERIUM ISOLATION; CLOSTRIDIUM PERFRINGENS; CONTROLLED STUDY; GENOTYPE; LACTOBACILLUS RHAMNOSUS; MOLECULAR WEIGHT; NONHUMAN; PH; PHENOTYPE; PULSED FIELD GEL ELECTROPHORESIS; QUALITY CONTROL; RANDOM AMPLIFIED POLYMORPHIC DNA; SALMONELLA ENTERICA; SEQUENCE ANALYSIS; STAPHYLOCOCCUS AUREUS; BACTERIUM ADHERENCE; COLON; GENETICS; HUMAN; INDUSTRY; INTESTINE MUCOSA; ISOLATION AND PURIFICATION; MICROBIOLOGY; ORGANISMAL INTERACTION; PHYSIOLOGY; SPECIES DIFFERENCE;

ENTEROBACTERIACEAE; LACTOBACILLUS RHAMNOSUS;

BACTERIAL ADHESION; COLON; DNA, BACTERIAL; ELECTROPHORESIS, GEL, PULSED-FIELD; HUMANS; HYDROGEN-ION CONCENTRATION; INDUSTRY; INTESTINAL MUCOSA; LACTOBACILLUS RHAMNOSUS; MICROBIAL INTERACTIONS; PROBIOTICS; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; SPECIES SPECIFICITY;

EID: 79955834075     PISSN: 00071145     EISSN: 14752662     Source Type: Journal    
DOI: 10.1017/S0007114510004496     Document Type: Article

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