Probiotic potential of selected lactic acid bacteria strains isolated from Brazilian kefir grains-Reference-Cited by-同舟云学术

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Probiotic potential of selected lactic acid bacteria strains isolated from Brazilian kefir grains

Published:2015-06 Issue:6 Volume:98 Page:3622-3632
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Leite A.M.O.,Miguel M.A.L.,Peixoto R.S.,Ruas-Madiedo P.,Paschoalin V.M.F.,Mayo B.,Delgado S.

Funder

Spanish Ministry of Science and Innovation (MICINN, Spain

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference43 articles.

1. Bacteriocins produced by wild Lactococcus lactis strains isolated from traditional, starter-free cheeses made of raw milk;Alegría;Int. J. Food Microbiol.,2010

2. Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests;Argyri;Food Microbiol.,2013

3. Evaluation of the functional potential of Weissella and Lactobacillus isolates obtained from Nigerian traditional fermented foods and cow’s intestine;Ayeni;Int. J. Food Microbiol.,2011

4. Screening for potential new probiotic based on probiotic properties and α-glucosidase inhibitory activity;Chen;Food Contr.,2014

5. In vitro assay of the antimicrobial activity of kephir against bacterial and fungal strains;Chifiriuc;Anaerobe,2011

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