In Vitro Characterization of Lactobacillus Strains Isolated from Fruit Processing By-Products as Potential Probiotics-Reference-Cited by-同舟云学术

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In Vitro Characterization of Lactobacillus Strains Isolated from Fruit Processing By-Products as Potential Probiotics

Published:2017-08-23 Issue:4 Volume:10 Page:704-716
ISSN:1867-1306
Container-title:Probiotics and Antimicrobial Proteins
language:en
Short-container-title:Probiotics & Antimicro. Prot.

Author:

de Albuquerque Thatyane Mariano Rodrigues,Garcia Estefânia Fernandes,de Oliveira Araújo Amanda,Magnani Marciane,Saarela Maria,de Souza Evandro Leite

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Springer Science and Business Media LLC

Subject

Molecular Biology,Molecular Medicine,Microbiology

Link

http://link.springer.com/article/10.1007/s12602-017-9318-2/fulltext.html

Reference54 articles.

1. Argyri AA, Zoumpopoulou G, Karatzas KA, Tsakalidou E, Nychas GJ, Panagou EZ, Tassou CC (2013) Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests. Food Microbiol 33:282–291

2. Nematollahi A, Sohrabvandi S, Mortazavian AM, Jazaeri S (2016) Viability of probiotic bacteria and some chemical and sensory characteristics in cornelian cherry juice during cold storage. Electron J Biotechnol 21:49–53

3. FAO/WHO (2006) Probiotics in food-health and nutritional properties and guidelines for evaluation. FAO Food and Nutrition Paper 85, Rome.

4. Ilha EC, da Silva T, Lorenz JG, Rocha GO, Sant’Anna ES (2015) Lactobacillus paracasei isolated from grape sourdough: acid, bile, salt, and heat tolerance after spray drying with skim milk and cheese whey. Eur Food Res Technol 240:977–984

5. Saarela M, Mogensen G, Fondén R, Matto J, Mattila-Sandholm T (2000) Probiotic bacteria: safety, functional and technological properties. J Biotechnol 84:197–215

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