Isolation, characterization and evaluation of the probiotic potential of a novel Lactobacillus strain isolated from Feta-type cheese

Food Chemistry

Volumn 226, Issue , 2017, Pages 102-108

  Plessas, Stavros ^a   Nouska, Chrysanthi ^a   Karapetsas, Athanasios ^a   Kazakos, Stavros ^a   Alexopoulos, Athanasios ^a   Mantzourani, Ioanna ^a   Chondrou, Pelagia ^a   Fournomiti, Maria ^a   Galanis, Alex ^a   Bezirtzoglou, Eugenia ^a  

^a DEMOCRITUS UNIVERSITY OF THRACE   (Greece)

Author keywords

Lactobacillus paracasei; Multiplex PCR; Pomegranate beverage; Probiotic; RAPD

Indexed keywords

BACILLI; FOOD PRODUCTS; FRUIT JUICES; LACTIC ACID; MULTIPLEXING; SALTS;

LACTOBACILLUS PARACASEI; LACTOBACILLUS PLANTARUM; LACTOBACILLUS STRAINS; MULTIPLEX PCR; PROBIOTICS; RANDOM AMPLIFIED POLYMORPHIC DNAS; RAPD; TECHNOLOGICAL PROPERTIES;

POLYMERASE CHAIN REACTION;

ALCOHOL; BILE SALT; LACTIC ACID; PANCREATIN; PEPSIN A; PROBIOTIC AGENT; SUGAR;

ALCOHOLIC BEVERAGE; ANTIBIOTIC SENSITIVITY; ARTICLE; CHEESE; FETA CHEESE; GREECE; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOBACILLUS PARACASEI; LACTOBACILLUS PLANTARUM; METHODOLOGY; MINIMUM INHIBITORY CONCENTRATION; MULTIPLEX POLYMERASE CHAIN REACTION; NONHUMAN; PH; POMEGRANATE JUICE; RANDOM AMPLIFIED POLYMORPHIC DNA; SENSORY EVALUATION; ANALYSIS; CHEMISTRY; FOOD CONTROL; ISOLATION AND PURIFICATION; MICROBIOLOGY;

CHEESE; FOOD MICROBIOLOGY; LACTOBACILLUS; PROBIOTICS;

EID: 85009914906     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.01.052     Document Type: Article

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