Postbiotics produced at laboratory and industrial level as potential functional food ingredients with the capacity to protect mice against Salmonella infection

Journal of Applied Microbiology

Volumn 127, Issue 1, 2019, Pages 219-229

  Dunand, E ^a   Burns, P ^a   Binetti, A ^a   Bergamini, C ^a   Peralta, G H ^a   Forzani, L ^a   Reinheimer, J ^a   Vinderola, G ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

fermented milk; functional food ingredient; postbiotics; proteolytic activity; Salmonella

Indexed keywords

FERMENTATION; FOOD MICROBIOLOGY; FUNCTIONAL FOOD; MAMMALS; PROBIOTICS; SALMONELLA;

CELL-FREE; FOOD INGREDIENTS; FREE FRACTION; FUNCTIONAL FOOD INGREDIENT; INDUSTRIAL PRODUCT; LACTOBACILLUS STRAINS; POSTBIOTIC; PROTECTIVE CAPACITY; PROTEOLYTIC ACTIVITIES; SALMONELLA INFECTIONS;

FERMENTED MILK;

PROBIOTIC AGENT; SECRETORY IMMUNOGLOBULIN;

BACTERIUM; CELL; FECES; FERMENTATION; INFECTIVITY; LABORATORY METHOD; MILK; PROBIOTICS; RODENT; SURVIVAL;

ANIMAL EXPERIMENT; ANIMAL MODEL; ARTICLE; BACTERIUM CULTURE; CONTROLLED STUDY; FERMENTATION; FERMENTED DAIRY PRODUCT; FUNCTIONAL FOOD; LACTOBACILLUS; MALE; MOUSE; NONHUMAN; PROTEIN DEGRADATION; SALMONELLOSIS; SURVIVAL; ANIMAL; ANIMAL FOOD; BLOOD; METABOLISM; MICROBIOLOGY;

ANIMALIA; LACTOBACILLUS; MUS; SALMONELLA;

ANIMAL FEED; ANIMALS; CULTURED MILK PRODUCTS; FUNCTIONAL FOOD; IMMUNOGLOBULIN A, SECRETORY; LACTOBACILLUS; MICE; PROBIOTICS; PROTEOLYSIS; SALMONELLA INFECTIONS;

EID: 85065504723     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/jam.14276     Document Type: Article

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