Potentially Probiotic Lactobacillus Strains from Traditional Kurdish Cheese

Probiotics and Antimicrobial Proteins

Volumn 6, Issue 1, 2014, Pages 22-31

  Hashemi, Seyed Mohammad Bagher ^a   Shahidi, Fakhri ^a   Mortazavi, Seyed Ali ^a   Milani, Elnaz ^b   Eshaghi, Zarrin ^c  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

^b AVICENNA RESEARCH INSTITUTE   (Iran)

^c PAYAME NOOR UNIVERSITY   (Iran)

Author keywords

Lb. paraplantarum; Lb. plantarum; Probiotic properties; Traditional Kurdish cheese

Indexed keywords

ANTIINFECTIVE AGENT; PROBIOTIC AGENT;

BACTERIUM ADHERENCE; CACO 2 CELL LINE; CHEESE; CHEMICAL PHENOMENA; FOOD CONTROL; HUMAN; ISOLATION AND PURIFICATION; LACTOBACILLUS; METABOLISM; MICROBIAL SENSITIVITY TEST; MICROBIOLOGY; MULTIDRUG RESISTANCE; PH;

ANTI-BACTERIAL AGENTS; BACTERIAL ADHESION; CACO-2 CELLS; CHEESE; DRUG RESISTANCE, MULTIPLE, BACTERIAL; FOOD MICROBIOLOGY; HUMANS; HYDROGEN-ION CONCENTRATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; LACTOBACILLUS; MICROBIAL SENSITIVITY TESTS; PROBIOTICS;

EID: 84895107161     PISSN: 18671306     EISSN: 18671314     Source Type: Journal    
DOI: 10.1007/s12602-014-9155-5     Document Type: Article

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