Probiotic potential of L. sake C2 isolated from traditional Chinese fermented cabbage

European Food Research and Technology

Volumn 234, Issue 1, 2012, Pages 45-51

  Gao, Yurong ^a   Li, Dapeng ^a   Liu, Shan ^a   Liu, Yudi ^a  

^a HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY   (China)

Author keywords

Cholesterol removal; Lactobacillus sake C2; Probiotics; Traditional Chinese fermented cabbage

Indexed keywords

BACTERIOCINS; BILE SALTS; CACO-2 CELLS; FERMENTED FOODS; FOOD INDUSTRIES; HIGH-ADHESION; INHIBITORY SPECTRUMS; LACTIC ACID BACTERIA; LACTOBACILLUS SAKE; PROBIOTICS; TRADITIONAL CHINESE FERMENTED CABBAGE; VIABLE CELLS;

ADHESION; CHOLESTEROL; SALTS;

LACTIC ACID;

BACTERIA (MICROORGANISMS); BRASSICA OLERACEA VAR. CAPITATA; LACTOBACILLUS SAKEI;

EID: 84855232229     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-011-1608-4     Document Type: Article

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