The potential probiotic Lactobacillus rhamnosus CTC1679 survives the passage through the gastrointestinal tract and its use as starter culture results in safe nutritionally enhanced fermented sausages

International Journal of Food Microbiology

Volumn 186, Issue , 2014, Pages 55-60

  Rubio, Raquel ^a   Martín, Belén ^a   Aymerich, Teresa ^a   Garriga, Margarita ^a  

^a IRTA   (Spain)

Author keywords

Challenge test; Fermented sausages; Foodborne pathogens; High hydrostatic pressure; Intervention study; Lactobacilli

Indexed keywords

PROBIOTIC AGENT;

ARTICLE; BACTERIAL SURVIVAL; COLONY FORMING UNIT; FECES MICROFLORA; FOOD CONTROL; FOOD SAFETY; FOOD STORAGE; GASTROINTESTINAL TRACT; HUMAN; HYDROSTATIC PRESSURE; INGESTION; INTERVENTION STUDY; LACTOBACILLUS CASEI; LACTOBACILLUS PARACASEI; LACTOBACILLUS RHAMNOSUS; LISTERIA MONOCYTOGENES; MEAT; NONHUMAN; NORMAL HUMAN; SALMONELLA; SALMONELLA ENTERICA; STARTER CULTURE;

CHALLENGE TEST; FERMENTED SAUSAGES; FOODBORNE PATHOGENS; HIGH HYDROSTATIC PRESSURE; INTERVENTION STUDY; LACTOBACILLI;

ADULT; FECES; FERMENTATION; FOOD MICROBIOLOGY; GASTROINTESTINAL TRACT; HUMANS; LACTOBACILLUS RHAMNOSUS; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; PROBIOTICS; SALMONELLA ENTERICA;

EID: 84903826238     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.06.013     Document Type: Article

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