In Vitro Evaluation of Potential Probiotic Strain Lactococcus lactis Gh1 and Its Bacteriocin-Like Inhibitory Substances for Potential Use in the Food Industry-Reference-Cited by-同舟云学术

In Vitro Evaluation of Potential Probiotic Strain Lactococcus lactis Gh1 and Its Bacteriocin-Like Inhibitory Substances for Potential Use in the Food Industry

Published:2020-07-30 Issue:2 Volume:13 Page:422-440
ISSN:1867-1306
Container-title:Probiotics and Antimicrobial Proteins
language:en
Short-container-title:Probiotics & Antimicro. Prot.

Author:

Jawan Roslina,Abbasiliasi Sahar,Mustafa Shuhaimi,Kapri Mohammad Rizal,Halim Murni,Ariff Arbakariya B.

Funder

Ministry of Education Malaysia

Publisher

Springer Science and Business Media LLC

Subject

Molecular Biology,Molecular Medicine,Microbiology

Link

https://link.springer.com/content/pdf/10.1007/s12602-020-09690-3.pdf

Reference115 articles.

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2. Ayeni FA, Sánchez B, Adeniyi BA, de Los Reyes-Gavilán CG, Margolles A, Ruas-Madiedo P (2011) Evaluation of the functional potential of Weissella and Lactobacillus isolates obtained from Nigerian traditional fermented foods and cow’s intestine. Int J Food Microbiol 147:97–104. https://doi.org/10.1016/j.ijfoodmicro.2011.03.014

3. Zielińska D, Rzepkowska A, Radawska A, Zieliński K (2015) In vitro screening of selected probiotic properties of Lactobacillus strains isolated from traditional fermented cabbage and cucumber. Curr Microbiol 70(2):183–194. https://doi.org/10.1007/s00284-014-0699-0

4. Colombo M, Castilho NPA, Todorov SD, Nero LA (2018) Beneficial properties of lactic acid bacteria naturally present in dairy production. BMC Microbiol 18:219. https://doi.org/10.1186/s12866-018-1356-8

5. FDA (2010) Generally recognized as safe (GRAS) notifications. https://www.fda.gov/food/food-ingredients-packaging/generally-recognized-safe-gras. Accessed 12 July 2020

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