Survival of potential probiotic lactobacilli used as adjunct cultures on Pecorino Siciliano cheese ripening and passage through the gastrointestinal tract of healthy volunteers

International Journal of Food Microbiology

Volumn 252, Issue , 2017, Pages 42-52

  Pino, Alessandra ^a   Van Hoorde, Koenraad ^b   Pitino, Iole ^a   Russo, Nunziatina ^a   Carpino, Stefania ^c   Caggia, Cinzia ^a   Randazzo, Cinzia L ^a  

^a UNIVERSITY OF CATANIA   (Italy)

^b GHENT UNIVERSITY   (Belgium)

^c Regione Siciliana ^*  (Italy)

Author keywords

Adjunct culture starters; GI tract survival; Heat adaptation; Heat resistance; Molecular typing

Indexed keywords

ADULT; ARTICLE; BACTERIAL SURVIVAL; BACTERIAL VIABILITY; CHEESE RIPENING; FEMALE; FOOD PROCESSING; GASTROINTESTINAL TRACT; GENOTYPE; HEAT ACCLIMATIZATION; HEAT TOLERANCE; HUMAN; HUMAN EXPERIMENT; LACTOBACILLUS PARACASEI; LACTOBACILLUS RHAMNOSUS; MALE; MOLECULAR TYPING; NONHUMAN; NORMAL HUMAN; PHYSICAL CHEMISTRY; SENSORY ANALYSIS; CHEESE; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; HEAT; ISOLATION AND PURIFICATION; MICROBIOLOGY; MIDDLE AGED; PHYSIOLOGY;

PROBIOTIC AGENT;

ADULT; CHEESE; FEMALE; FOOD MICROBIOLOGY; GASTROINTESTINAL TRACT; HEALTHY VOLUNTEERS; HOT TEMPERATURE; HUMANS; LACTOBACILLUS PARACASEI; LACTOBACILLUS RHAMNOSUS; MALE; MIDDLE AGED; MOLECULAR TYPING; PROBIOTICS; THERMOTOLERANCE;

EID: 85018917154     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2017.04.012     Document Type: Article

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