Lactobacilli, a Weapon to Counteract Pathogens through the Inhibition of Their Virulence Factors
Author:
Affiliation:
1. Department of Agriculture, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
Abstract
Publisher
American Society for Microbiology
Subject
Molecular Biology,Microbiology
Link
https://journals.asm.org/doi/pdf/10.1128/jb.00272-22
Reference222 articles.
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2. Safety Aspects of Genetically Modified Lactic Acid Bacteria
3. Update of the list of QPS‐recommended biological agents intentionally added to food or feed as notified to EFSA 4: suitability of taxonomic units notified to EFSA until March 2016
4. FAO/WHO. 2001. Report of a joint FAO/WHO expert consultation on evaluation of health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria- Report of a Joint FAO/WHO Working Group on drafting guidelines for the evaluation of probiotics in food. https://www.fao.org/3/a0512e/a0512e.pdf.
5. The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic
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