Cheese whey fermented with kefir micro‐organisms: Antagonism againstSalmonellaand immunomodulatory capacity
Author:
Affiliation:
1. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (Conicet La Plata, UNLP) Calle 47 y 116 CP 1900 La Plata Argentina
2. Área Bioquímica y Control de Alimentos Facultad de Ciencias Exactas UNLP 47 y 115 1900 La Plata Argentina
Funder
Consejo Nacional de Investigaciones Científicas y Técnicas
Agencia Nacional de Promoción Científica y Tecnológica
Universidad Nacional de La Plata
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12161
Reference28 articles.
1. Kefir and Health: A Contemporary Perspective
2. Lactobacillus acidophilus LA 1 binds to cultured human intestinal cell lines and inhibits cell attachment and cell invasion by enterovirulent bacteria.
3. Suitability of whey and buttermilk for the growth and frozen storage of probiotic lactobacilli
4. Surface proteins from Lactobacillus kefir antagonize in vitro cytotoxic effect of Clostridium difficile toxins
5. Inhibition of adhesion of enteroinvasive pathogens to human intestinal Caco-2 cells byLactobacillus acidophilusstrain LB decreases bacterial invasion
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