Characterization of the three selected probiotic strains for the application in food industry

Author:

Kos Blazenka,Šušković Jagoda,Beganović Jasna,Gjuračić Krešimir,Frece Jadranka,Iannaccone Carlo,Canganella Francesco

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Physiology,Biotechnology

Reference32 articles.

1. Beganović J, Kos B, Gjuračić K, Šušković J, Frece J (2005) Genotypic and phenotypic diversity of lactic acid bacteria isolated from controlled sauerkraut fermentation. In: Book of abstracts of the second congress of Croatian geneticists. Itg Digitalni tisak, Zagreb, Croatia, p 62

2. Bernbom N, Licht TR, Saadbye P, Vogensen FK, Nørrung B (2006) Lactobacillus plantarum inhibits growth of Listeria monocytogenes in an in vitro continuous flow gut model, but promotes invasion of L. monocytogenes in the gut of gnotobiotic rats. Int J Food Microbiol 108:10–14

3. Brul S (2005) The role of fermentation in food preservation and food quality. In: Nout RMJ, de Vos WM, Zwietering MH (eds) Food fermentation. Wageningen Academic Publishers, Wageningen, pp 69–78. ISBN 9076998833

4. Capela P, Hay TKC, Shah NP (2006) Effect of cryoprotectants, prebiotics and microencapsulation on survival of probiotic organisms in yoghurt and freeze-dried yoghurt. Food Res Int 39:203–211

5. Conrad PB, Miller DP, Cielenski PR, de Pablo JJ (2000) Stabilization and preservation of Lactobacillus acidophilus in saccharide matrices. Cryobiology 41:17–24

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