Lactobacillus helveticus: Importance in food and health

Frontiers in Microbiology

Volumn 5, Issue JULY, 2014, Pages

  Giraffa, Giorgio ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Dairy microbiology; Dairy products; Health benefits; Lactobacillus helveticus; Probiotics

Indexed keywords

BACTERIOCIN; BETA LACTOGLOBULIN; BIOACTIVE PEPTIDE; CASEIN; DIPEPTIDYL CARBOXYPEPTIDASE; INTERLEUKIN 6; PEPTIDE; PROBIOTIC AGENT; PROTEINASE; TUMOR NECROSIS FACTOR ALPHA; UNCLASSIFIED DRUG;

ANTIMICROBIAL ACTIVITY; BACTERIAL STRAIN; CHEESE RIPENING; CLINICAL TRIAL (TOPIC); CYTOLYSIS; EDITORIAL; FERMENTATION; FOOD INDUSTRY; GENE SEQUENCE; IMMUNOMODULATION; INFECTION PREVENTION; LACTOBACILLUS HELVETICUS; LIPOLYSIS; NONHUMAN; NUTRIENT AVAILABILITY; PROTEIN DEGRADATION; SHIGELLA FLEXNERI; SHIGELLA SONNEI; STREPTOCOCCUS PNEUMONIAE; YERSINIA ENTEROCOLITICA;

EID: 84905396404     PISSN: None     EISSN: 1664302X     Source Type: Journal    
DOI: 10.3389/fmicb.2014.00338     Document Type: Editorial

References (8)

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