Tailoring the probiotic potential of non-starter Lactobacillus strains from ripened Parmigiano Reggiano cheese by invitro screening and principal component analysis

Food Microbiology

Volumn 38, Issue , 2014, Pages 240-249

  Solieri, Lisa ^a   Bianchi, Aldo ^b   Mottolese, Giovanni ^a   Lemmetti, Federico ^a   Giudici, Paolo ^a  

^a UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

^b Servizio Tecnico Consorzio Del Formaggio Parmigiano Reggiano   (Italy)

Author keywords

Antibiotic susceptibility; Gastro intestinal resistance; Lactobacillus; Non starter lactic acid bacteria; Parmigiano Reggiano cheese; Principal component analysis; Probiotic

Indexed keywords

ANTIINFECTIVE AGENT; PROBIOTIC AGENT;

ANTIBIOTIC SENSITIVITY; ARTICLE; CHEESE; CLASSIFICATION; DRUG EFFECT; GASTRO-INTESTINAL RESISTANCE; GENETICS; ISOLATION AND PURIFICATION; LACTOBACILLUS; MICROBIOLOGY; NON-STARTER LACTIC ACID BACTERIA; PARMIGIANO REGGIANO CHEESE; PRINCIPAL COMPONENT ANALYSIS;

ANTIBIOTIC SUSCEPTIBILITY; GASTRO-INTESTINAL RESISTANCE; LACTOBACILLUS; NON-STARTER LACTIC ACID BACTERIA; PARMIGIANO REGGIANO CHEESE; PRINCIPAL COMPONENT ANALYSIS; PROBIOTIC;

ANTI-BACTERIAL AGENTS; CHEESE; LACTOBACILLUS; PRINCIPAL COMPONENT ANALYSIS; PROBIOTICS;

EID: 84886620821     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2013.10.003     Document Type: Article

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