Evaluation of Probiotic Characteristics of Lactic Acid Bacteria Isolated from Artisan Cheese-Reference-Cited by-同舟云学术

Evaluation of Probiotic Characteristics of Lactic Acid Bacteria Isolated from Artisan Cheese

Published:2014-10-07 Issue:4 Volume:34 Page:380-387
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

Hermanns Gislaine¹,Funck Graciele Daiana²,Schmidt Jéssica Tamiozzo³,Pereira Jamile Queiroz⁴,Brandelli Adriano⁴,Richards Neila Silvia Pereira dos Santos¹

Affiliation:

1. Departamento de Ciência e Tecnologia de Alimentos; Centro de Ciências Rurais; Universidade Federal de Santa Maria; 97119-900 Santa Maria Brazil

2. Departamento de Ciência e Tecnologia Agroindustrial; Universidade Federal de Pelotas; Pelotas Brazil

3. Departamento de Ciências da Vida; Universidade Regional do Noroeste do RS; Santa Rosa Brazil

4. Laboratório de Bioquímica e Microbiologia Aplicada; Departamento de Ciência de Alimentos; Universidade Federal do Rio Grande do Sul; Porto Alegre Brazil

Funder

National Research Council (CNPq, Brazil), Laborclin, Brazil

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfs.12138/fullpdf

Reference34 articles.

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2. Bile salt hydrolase activity in probiotics;Begley;Appl. Environ. Microbiol.,2006

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4. Identification of clinically relevant viridans group streptococci by sequence analysis of the 16S-23S ribosomal DNA spacer region;Chen;J. Clin. Microbiol.,2004

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