Probiotic attributes of indigenous Lactobacillus spp. isolated from traditional fermented foods and beverages of north-western Himalayas using in vitro screening and principal component analysis
Author:
Funder
University Grants Commission
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-016-2231-y.pdf
Reference40 articles.
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3. Bernardeau M, Vernoux JP, Henri-Dubernet S, Gueguen M (2008) Safety assessment of dairy microorganisms: the Lactobacillus genus. Int J Food Microbiol 126:278–285
4. Botes M, Loos B, van Reenen CA, Dicks LMT (2008) Adhesion of the probiotic strains Enterococcus mundtii ST4SA and Lactobacillus plantarum 423 to Caco-2 cells under conditions simulating the intestinal tract, and in the presence of antibiotics and anti-inflammatory medicaments. Arch Microbiol 190:573–584
5. Coppola R, Succi M, Tremonte P, Reale A, et al. (2005) Antibiotic susceptibility of L. rhamnosus strains isolated from Parmigiano Reggiano cheese. Lait 85:193–204
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