Lactobacillus casei and Lactobacillus fermentum Strains Isolated from Mozzarella Cheese: Probiotic Potential, Safety, Acidifying Kinetic Parameters and Viability under Gastrointestinal Tract Conditions

Probiotics and Antimicrobial Proteins

Volumn 11, Issue 2, 2019, Pages 382-396

  de Souza, Bruna Maria Salotti ^a   Borgonovi, Taís Fernanda ^a   Casarotti, Sabrina Neves ^b   Todorov, Svetoslav Dimitrov ^c   Penna, Ana Lúcia Barretto ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b FEDERAL UNIVERSITY OF MATO GROSSO   (Brazil)

^c UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Beneficial effects; Intestinal microorganisms; Lactic acid bacteria; Probiotic microorganisms

Indexed keywords

AMINOGLYCOSIDE; AMPICILLIN; BACITRACIN; BIOGENIC AMINE; CHOLINE BINDING PROTEIN; CLINDAMYCIN; COLLAGEN; CYTOLYSIN; ERYTHROMYCIN; FIBRINOGEN BINDING PROTEIN; GELATINASE; HISTIDINE DECARBOXYLASE; HYALURONIDASE; KANAMYCIN; MEMBRANE PROTEIN; ORNITHINE DECARBOXYLASE; RNA 16S; SERINE PROTEINASE; TETRACYCLINE; THYROSINE DECARBOXYLASE; UNCLASSIFIED DRUG; VANCOMYCIN; VIRULENCE FACTOR; ANTIINFECTIVE AGENT; BETA GALACTOSIDASE; PROBIOTIC AGENT;

ANTIBIOTIC RESISTANCE; ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL COLONIZATION; BACTERIAL COUNT; BACTERIAL GENE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIAL VIABILITY; BACTERIUM ADHERENCE; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; BIOFILM; CELL AGGREGATION; COLONY FORMING UNIT; DAIRY PRODUCT; DISK DIFFUSION; ENZYME ACTIVITY; FERMENTATION; GASTROINTESTINAL DISEASE; GASTROINTESTINAL TRACT; GENE SEQUENCE; HYDROPHOBICITY; KINETIC PARAMETERS; LACTOBACILLUS CASEI; LACTOBACILLUS FERMENTUM; MAXIMUM ACIDIFICATION RATE; MAXIMUM REACTION VELOCITY; MICROENCAPSULATION; MOZZARELLA CHEESE; NONHUMAN; OPTICAL DENSITY; PH; PHENOTYPE; PHYSICAL CHEMISTRY; PRIORITY JOURNAL; TEMPERATURE; ZONE OF INHIBITION; ANIMAL; CHEESE; CHEMICAL PHENOMENA; DRUG EFFECT; ISOLATION AND PURIFICATION; KINETICS; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; MILK; PHYSIOLOGY;

ANIMALS; ANTI-BACTERIAL AGENTS; BETA-GALACTOSIDASE; CHEESE; FERMENTATION; GASTROINTESTINAL TRACT; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; KINETICS; LACTOBACILLUS CASEI; LACTOBACILLUS FERMENTUM; MICROBIAL VIABILITY; MILK; PROBIOTICS;

EID: 85043700158     PISSN: 18671306     EISSN: None     Source Type: Journal    
DOI: 10.1007/s12602-018-9406-y     Document Type: Article

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