Development of a potential probiotic fresh cheese using two lactobacillus salivarius strains isolated from human milk

BioMed Research International

Volumn 2014, Issue , 2014, Pages

  Cárdenas, Nivia ^a,b   Calzada, Javier ^c   Peirotén, Ángela ^c   Jiménez, Esther ^a,b   Escudero, Rosa ^a   Rodríguez, Juan M ^a,b   Medina, Margarita ^c   Fernández, Leónides ^a,b  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b Probisearch   (Spain)

^c INIA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ALCOHOL DERIVATIVE; ALDEHYDE; ALKANE; BACTERIAL DNA; CARBOXYLIC ACID; ESTER; FAT; FATTY ACID; KETONE; PROBIOTIC AGENT; PROTEIN; RNA 16S; VOLATILE ORGANIC COMPOUND; WATER;

ADHESION; ARTICLE; ASH; BACTERIAL COUNT; BACTERIAL GROWTH; BACTERIAL SURVIVAL; BACTERIUM ISOLATION; BREAST MILK; CHEESE; CHEMICAL COMPOSITION; COLOR; CONSUMER ATTITUDE; CONTROLLED STUDY; FLAVOR; FOOD TEXTURE; HARDNESS; HUMAN; HUMAN EXPERIMENT; LACTOBACILLUS SALIVARIUS; MOISTURE; NONHUMAN; NORMAL HUMAN; ORGANOLEPTIC PROPERTY; PH; SENSORY EVALUATION; STORAGE TEMPERATURE; TASTE; WATER ANALYSIS; DENATURING GRADIENT GEL ELECTROPHORESIS; GENETICS; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; LACTOBACILLUS; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; POLYMERASE CHAIN REACTION; SENSATION;

CHEESE; COLONY COUNT, MICROBIAL; COLOR; DENATURING GRADIENT GEL ELECTROPHORESIS; HUMANS; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; MICROBIAL VIABILITY; MILK, HUMAN; POLYMERASE CHAIN REACTION; PROBIOTICS; RNA, RIBOSOMAL, 16S; SENSATION; VOLATILE ORGANIC COMPOUNDS; WATER;

EID: 84902242277     PISSN: 23146133     EISSN: 23146141     Source Type: Journal    
DOI: 10.1155/2014/801918     Document Type: Article

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