Antimicrobial activity against Shigella sonnei and probiotic properties of wild lactobacilli from fermented food

Microbiological Research

Volumn 167, Issue 1, 2011, Pages 27-31

  Zhang, Yingchun ^a   Zhang, Lanwei ^a   Du, Ming ^a   Yi, Huaxi ^a   Guo, Chunfeng ^a   Tuo, Yanfeng ^b   Han, Xue ^a   Li, Jingyan ^a   Zhang, Lili ^a   Yang, Lin ^a  

^a HARBIN INSTITUTE OF TECHNOLOGY   (China)

^b Tarim University   (China)

Author keywords

Antimicrobial activity; Lactobacilli; Organic acids; Probiotic properties; Shigella sonnei

Indexed keywords

ANTI-BACTERIAL ACTIVITY; ANTI-MICROBIAL ACTIVITY; ANTIMICROBIAL SUBSTANCE; CELL-FREE; FERMENTED FOODS; FOOD INDUSTRIES; IN-VITRO TESTS; LACTOBACILLI; LACTOBACILLUS CASEI; LACTOBACILLUS RHAMNOSUS; PROBIOTIC STRAIN; PROBIOTICS; SALMONELLA TYPHIMURIUM; SHIGELLA SONNEI; SIMULATED GASTROINTESTINAL CONDITIONS; SUPERNATANTS;

ALGAE; CELL CULTURE; ESCHERICHIA COLI; LACTIC ACID; MICROORGANISMS; ORGANIC ACIDS; POLYSACCHARIDES; SALMONELLA;

BACILLI;

ANTIINFECTIVE AGENT; PROBIOTIC AGENT;

AGGREGATION; ANTIMICROBIAL ACTIVITY; BACTERIUM; BIOASSAY; BIOLOGICAL PRODUCTION; CHEMICAL COMPOSITION; FERMENTATION; FOOD INDUSTRY; NUMERICAL MODEL; ORGANIC ACID; WILD POPULATION;

ARTICLE; BACTERIUM ADHERENCE; CHEMISTRY; DRUG EFFECT; FERMENTATION; FOOD CONTROL; ISOLATION AND PURIFICATION; LACTOBACILLUS; METABOLISM; PHYSIOLOGY; SHIGELLA SONNEI;

ANTI-BACTERIAL AGENTS; BACTERIAL ADHESION; FERMENTATION; FOOD MICROBIOLOGY; LACTOBACILLUS; PROBIOTICS; SHIGELLA SONNEI;

ESCHERICHIA COLI; LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS PARACASEI; LACTOBACILLUS RHAMNOSUS; SALMONELLA TYPHIMURIUM; SHIGELLA SONNEI;

EID: 82855178862     PISSN: 09445013     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.micres.2011.02.006     Document Type: Article

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