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In-vitro assessment of the probiotic potential of Lactobacillus plantarum KCC-24 isolated from Italian rye-grass ( Lolium multiflorum ) forage

  • Published:2015-04 Issue: Volume:32 Page:90-97
  • ISSN:1075-9964
  • Container-title:Anaerobe
  • language:en
  • Short-container-title:Anaerobe

Author:

Vijayakumar Mayakrishnan,Ilavenil Soundharrajan,Kim Da Hye,Arasu Mariadhas Valan,Priya Kannappan,Choi Ki Choon

Funder

Cooperative Research Program for Agriculture Science & Technology Development

National Institute of Animal Science

Publisher

Elsevier BV

Subject

Infectious Diseases,Microbiology

Reference35 articles.

1. Genomic features of lactic acid bacteria effecting bioprocessing and health;Klaenhammer;FEMS Microb. Heal,2005

2. Boza a natural source of probiotic lactic acid bacteria;Tororov;J. Appl. Microbiol.,2008

3. Food fermentation: role of microorganisms in food production and preservation;Caplice;Int. J. Food Microbiol.,1999

4. The complete genome sequence of Lactobacillus bulgaricus reveals extensive and ongoing reductive evolution;Guchte;Proc. Natl. Acad. Sci. U. S. A.,2006

5. Introduction to pre and probiotics;Holzapfel;Food Res. Int.,2002
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