Changes of the cell surface hydrophobicity ofLactobacillus acidophilusLa-5 in response to pH, temperature and inulin
Author:
Affiliation:
1. Department of the Science of Agriculture, Food and Environment (SAFE); University of Foggia; Via Napoli 25 71122 Foggia Italy
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13706/fullpdf
Reference25 articles.
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2. Prolonging the viability of Lactobacillus plantarum through the addition of prebiotics into the medium;Altieri;Journal of Food Science,2011
3. Bile stimulates cells surface hydrophobicity, Congo red binding and biofilm formation of Lactobacillus strains;Ambalam;FEMS Microbiology Letters,2012
4. Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential;Bautista-Gallego;Food Research International,2013
5. Effects of inulin, fructooligosaccharides/glucose, and pH on the shape of the death kinetic of Lactobacillus reuteri DSM 20016;Bevilacqua;International Journal of Food Science and Technology,2016
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