Survival of lactic acid and propionibacteria in low- and full-fat Dutch-type cheese during human digestion ex vivo-Reference-Cited by-同舟云学术

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Survival of lactic acid and propionibacteria in low- and full-fat Dutch-type cheese during human digestion ex vivo

Published:2016-04-13 Issue:5 Volume:62 Page:404-410
ISSN:0266-8254
Container-title:Letters in Applied Microbiology
language:en
Short-container-title:Lett Appl Microbiol

Author:

Martinovic A.¹,Brede M.E.²,Vegarud G.E.³,Østlie H.M.³,Narvhus J.³,Skeie S.B.³

Affiliation:

1. Faculty of Food Technology, Food Safety and Ecology; University of Donja Gorica; Podgorica Montenegro

2. TINE Meieriet Verdal; Verdal Norway

3. Institute of Chemistry, Biotechnology and Food Science; Norwegian University of Life Sciences; Ås Norway

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/lam.12561/fullpdf

Reference39 articles.

1. Survival of cheese-ripening microorganisms in a dynamic simulator of the gastrointestinal tract;Adouard;Food Microbiol,2016

2. The role of nonstarter lactic acid bacteria in Cheddar cheese ripening;Banks;Int J Dairy Technol,2004

3. The Microbiology of Cheese Ripening

4. Recent advances in cheese microbiology;Beresford;Int Dairy J,2001

5. Probiotics and immunity;Borchers;J Gastroenterol,2009

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Colonization of the human gut by bovine bacteria present in Parmesan cheese;Nature Communications;2019-03-20

2. Cheese matrix protects the immunomodulatory surface protein SlpB of Propionibacterium freudenreichii during in vitro digestion;Food Research International;2018-04

3. Lactic Acid Bacteria and Bifidobacteria with Potential to Design Natural Biofunctional Health-Promoting Dairy Foods;Frontiers in Microbiology;2017-05-18

4. Dairy Propionibacteria: Versatile Probiotics;Microorganisms;2017-05-13

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