Characterization of functional, safety, and gut survival related characteristics of Lactobacillus strains isolated from farmhouse goat's milk cheeses

International Journal of Food Microbiology

Volumn 163, Issue 2-3, 2013, Pages 136-145

  Lavilla Lerma, L ^a   Perez Pulido R ^a   Martinez Bueno M ^a   Maqueda, M ^a   Valdivia, E ^a  

^a UNIVERSITY OF GRANADA   (Spain)

Author keywords

Farmhouse cheeses; Functional properties; Gut survival related properties; Lactobacillus paracasei; Lactobacillus plantarum; Safety

Indexed keywords

ANTIBIOTIC AGENT; BACTERIOCIN; BILE SALT; CASEIN; CATALASE; CIPROFLOXACIN; LEVOFLOXACIN; PENICILLIN DERIVATIVE; PLANTARICIN E; PLANTARICIN F; PLANTARICIN J; PLANTARICIN K; RIFAMPICIN; STARCH; TEICOPLANIN; TETRACYCLINE; UNCLASSIFIED DRUG; VANCOMYCIN;

ANTIBIOTIC RESISTANCE; ARTICLE; BACTERIAL GENE; BACTERIAL STRAIN; BACTERIUM ISOLATION; CELL ADHESION; CELL STRAIN CACO 2; CHEESE; CONTROLLED STUDY; ENZYME ACTIVITY; FEMALE; HUMAN; HUMAN CELL; HYDROLYSIS; INTESTINE; LACTOBACILLUS; LACTOBACILLUS PARACASEI; LACTOBACILLUS PLANTARUM; LISTERIA MONOCYTOGENES; MILK; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; POLYMERASE CHAIN REACTION; SAFETY; STRESS; SURVIVAL;

EID: 84875802441     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.02.015     Document Type: Article

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