In vitro screening of selected probiotic properties of Lactobacillus strains isolated from traditional fermented cabbage and cucumber

Current Microbiology

Volumn 70, Issue 2, 2015, Pages 183-194

  Zielińska, Dorota ^a   Rzepkowska, Anna ^a   Radawska, Anna ^a   Zieliński, Konrad ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

BILE SALT; DNA 16S; HYDROCARBON; PROBIOTIC AGENT; ANTIINFECTIVE AGENT; BILE ACID; RNA 16S;

ANTIBIOTIC RESISTANCE; ARTICLE; BACTERIAL STRAIN; BACTERIAL SURVIVAL; BACTERIUM ADHERENCE; BACTERIUM CULTURE; BACTERIUM ISOLATION; CABBAGE; CUCUMBER; FERMENTED PRODUCT; GENOTYPING TECHNIQUE; HYDROPHOBICITY; IN VITRO STUDY; INCUBATION TEMPERATURE; LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS CASEI; LACTOBACILLUS PARACASEI; LACTOBACILLUS PENTOSUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS RHAMNOSUS; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; PHENOTYPE; PRIORITY JOURNAL; SAFETY; SCREENING; SURVIVAL RATE; BRASSICA; CELL MEMBRANE; CHEMICAL PHENOMENA; CHEMISTRY; CLASSIFICATION; DRUG EFFECTS; FOOD CONTROL; FOOD PRESERVATION; GENETICS; HUMAN; ISOLATION AND PURIFICATION; MICROBIAL SENSITIVITY TEST; MICROBIAL VIABILITY; MICROBIOLOGY; PH; PHYLOGENY; PHYSIOLOGY;

BRASSICA OLERACEA VAR. CAPITATA; CUCUMIS SATIVUS; LACTOBACILLUS;

ANTI-BACTERIAL AGENTS; BILE ACIDS AND SALTS; BRASSICA; CELL MEMBRANE; CUCUMIS SATIVUS; FOOD MICROBIOLOGY; FOOD, PRESERVED; HUMANS; HYDROGEN-ION CONCENTRATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; LACTOBACILLUS; MICROBIAL SENSITIVITY TESTS; MICROBIAL VIABILITY; PHYLOGENY; PROBIOTICS; RNA, RIBOSOMAL, 16S;

EID: 84926663293     PISSN: 03438651     EISSN: 14320991     Source Type: Journal    
DOI: 10.1007/s00284-014-0699-0     Document Type: Article

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