Kefir yeasts enhance probiotic potentials of Lactobacillus paracasei H9: The positive effects of coaggregation between the two strains

Food Research International

Volumn 45, Issue 1, 2012, Pages 394-401

  Xie, Ningning ^a,b   Zhou, Tong ^a,c   Li, Bo ^a,b  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

^c Beijing Key Laboratory of Meat Processing Technology   (China)

Author keywords

Adhesion; Aggregation; Caco 2 cell; Gastrointestinal tolerance; Lactobacillus paracasei; Yeast

Indexed keywords

BACTERIAL ADHESION; BACTERIAL CELL SURFACE; BACTERIAL VIABILITY; CACO-2 CELLS; COAGGREGATION; GASTRIC JUICE; GASTROINTESTINAL TOLERANCE; INTESTINAL MUCOSA; LACTOBACILLUS PARACASEI; MICROBIAL ADHESION; PH VALUE; POSITIVE EFFECTS; PROBIOTICS; THREE MODELS; TOLERANCE MODELS; YEAST CELL;

ADHESION; AGGLOMERATION; CELL ADHESION; CELL CULTURE; CELL MEMBRANES; YEAST;

BACILLI;

BACTERIA (MICROORGANISMS); LACTOBACILLUS PARACASEI;

EID: 84855560717     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.10.045     Document Type: Article

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