Preliminary evaluation of probiotic potential of Lactobacillus plantarum strains isolated from Italian food products-Reference-Cited by-同舟云学术

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Preliminary evaluation of probiotic potential of Lactobacillus plantarum strains isolated from Italian food products

Published:2013-04-24 Issue:10 Volume:29 Page:1913-1922
ISSN:0959-3993
Container-title:World Journal of Microbiology and Biotechnology
language:en
Short-container-title:World J Microbiol Biotechnol

Author:

Turchi Barbara,Mancini Simone,Fratini Filippo,Pedonese Francesca,Nuvoloni Roberta,Bertelloni Fabrizio,Ebani Valentina Virginia,Cerri Domenico

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Physiology,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s11274-013-1356-7.pdf

Reference32 articles.

1. Berthier F, Ehrlich SD (1998) Rapid species identification within two groups of closely related lactobacilli using PCR primers that target the 16S/23S rRNA spacer region. FEMS Microbiol Lett 161:97–106

2. Bosch M, Rodriguez M, Garcia F, Fernàndez E, Fuentes MC, Cuné J (2011) Probiotic properties of Lactobacillus plantarum CECT 7315 and CECT 7316 isolated from faeces of healthy children. Lett Appl Microbiol 54:240–246

3. Charteris WP, Kelly PM, Morelli L, Collins JK (1998) Development and application of an in vitro methodology to determine the transit tolerance of potentially probiotic Lactobacillus and Bifidobacterium species in the upper human gastrointestinal tract. J of Appl Microbiol 84:759–768

4. Collado MC, Surono I, Meriluoto J, Salminen S (2007) Indigenous dadih lactic acid bacteria: cell-surface properties and interactions with pathogens. J Food Sci 72:89–93

5. Cunningham FE, Proctor VA, Goetsch SJ (1991) Egg-white lysozyme as a food preservative: an overview. World Pollut Sci J 47:141–163

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