Some probiotic characteristics of a fermented milk product based on microbiota of “Tibetan kefir grains” cultivated in Ukrainian household
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-017-2931-y/fulltext.html
Reference29 articles.
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3. Angmo K, Kumari A, Bhalla TC (2016) Probiotic characterization of lactic acid bacteria isolated from fermented foods and beverage of Ladakh. LWT Food Sci Technol 66:428–435. doi: 10.1016/j.lwt.2015.10.057
4. Chou LS, Weimer B (1999) Isolation and characterization of acid and bile-tolerant isolates from strains of Lactobacillus acidophilus. J Dairy Sci 1:23–31. doi: 10.3168/jds.S0022-0302(99)75204-5
5. Collado MC, Meriluoto J, Salminen S (2007) Role of commercial probiotic strains against human pathogenic adhesion to intestinal mucus. Lett Appl Microbiol 45:454–460. doi: 10.1111/j.1472-765X.2007.02212.x
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