Production Conditions Affect the In Vitro Anti-Tumoral Effects of a High Concentration Multi-Strain Probiotic Preparation

Author:

Cinque Benedetta,La Torre Cristina,Lombardi Francesca,Palumbo Paola,Van der Rest Michel,Cifone Maria GraziaORCID

Publisher

Public Library of Science (PLoS)

Subject

Multidisciplinary

Reference33 articles.

1. Guidelines for the Evaluation of Probiotics in Food. Working Group Report 2002,2002

2. Phenotyping and genotyping are both essential to identify and classify a probiotic microorganism;G Donelli;Microb Ecol Health Dis,2013

3. Safety of Probiotics to Reduce Risk and Prevent or Treat Disease. AHRQ Publication No. 11-E007 April 2011. Agency for Healthcare Research and Quality, U.S. Department of Health and Human Services 540 Gaither Road Rockville, MD 20850 www.ahrq.gov

4. Effects of genetic, processing, or product formulation changes on efficacy and safety of probiotics;ME Sanders;Annals of the New York Academy of Sciences,2014

5. Manufacturing process influences properties of probiotic bacteria;Ł Grześkowiak;Br J Nutr,2011

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