In vitro assessment of safety and probiotic potential characteristics of Lactobacillus strains isolated from water buffalo mozzarella cheese-Reference-Cited by-同舟云学术

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In vitro assessment of safety and probiotic potential characteristics of Lactobacillus strains isolated from water buffalo mozzarella cheese

Published:2017-02-28 Issue:4 Volume:67 Page:289-301
ISSN:1590-4261
Container-title:Annals of Microbiology
language:en
Short-container-title:Ann Microbiol

Author:

Casarotti Sabrina Neves,Carneiro Bruno Moreira,Todorov Svetoslav Dimitrov,Nero Luis Augusto,Rahal Paula,Penna Ana Lúcia Barretto

Funder

FAPESP

Fapesp

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s13213-017-1258-2.pdf

Reference74 articles.

1. Aarestrup FM, Agerso Y, Gerner-Smidt P, Madsen M, Jensen LB (2000a) Comparison of antimicrobial resistance phenotypes and resistance genes in Enterococcus faecalis and Enterococcus faecium from humans in the community, broilers, and pigs in Denmark. Diagn Microbiol Infect Dis 37:127–137

2. Aarestrup FM, Agerso Y, Ahrens P, Jorgensen JCO, Madsen M, Jensen LB (2000b) Antimicrobial susceptibility and presence of resistance genes in staphylococci from poultry. Vet Microbiol 74:353–364

3. Abe F, Muto M, Yaeshima T, Iwatsuki K, Aihara H, Ohashi Y, Fujisawa T (2010) Safety evaluation of probiotic bifidobacteria by analysis of mucin degradation activity and translocation ability. Anaerobe 16:131–136

4. Adams CA (2010) The probiotic paradox: live and dead cells are biological response modifiers. Nutr Res Rev 23:37–46

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

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