Bile salt and acid tolerance ofLactobacillus rhamnosusstrains isolated from Parmigiano Reggiano cheese-Reference-Cited by-同舟云学术

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Bile salt and acid tolerance ofLactobacillus rhamnosusstrains isolated from Parmigiano Reggiano cheese

Published:2005-03 Issue:1 Volume:244 Page:129-137
ISSN:0378-1097
Container-title:FEMS Microbiology Letters
language:en
Short-container-title:

Author:

Succi M.,Tremonte P.,Reale A.,Sorrentino E.,Grazia L.,Pacifico S.,Coppola R.

Publisher

Oxford University Press (OUP)

Subject

Genetics,Molecular Biology,Microbiology

Link

http://academic.oup.com/femsle/article-pdf/244/1/129/19127085/244-1-129.pdf

Reference36 articles.

1. Genetically modified lactic acid bacteria: applications to food or health and risk assessment;Renault;Biochimie,2002

2. Scientific basis of biomarkers and benefits of functional foods for reduction of disease risk: cancer;Rafter;Br. J. Nutr,2002

3. Variable response to exogenous Lactobacillus acidophilus NCFMÃ¯Â¿Â½ consumed in different delivery vehicles;Varcoe;J. Appl. Microbiol,2002

4. Probiotic bacteria: selective enumeration and survival in dairy foods;Shah;J. Dairy Sci,2000

5. Survival of Lactobacillus acidophilus in fermented products;Robinson;Suid Afrikaanse Tydskrif Vir Suiwelkunde,1987

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