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- María Rosario García-Armesto, et al. Show all 7 Authors
- Journal of functional foods 2012 v.4 no.2 pp. 531-541
- Enterococcus faecalis; Lactobacillus casei; Lactobacillus delbrueckii subsp. lactis; Lactobacillus paracasei; Lactobacillus rhamnosus; Lactococcus lactis; adhesion; antibacterial properties; antibiotic resistance; bile salts; cheesemaking; cheeses; cows; dairy industry; ewes; feces; foods; human cell lines; humans; in vitro studies; lactic acid bacteria; milk; mucins; pancreatin; probiotics; starter cultures
- ... Eleven lactic acid bacteria strains of importance to the dairy industry were subjected to in vitro analyses to determine their probiotic potential. Seven strains were isolated from ewe’s and cow’s milk (Enterococcus faecalis – five –, Lactococcus lactis and Lactobacillus paracasei). Four were obtained from American Type Culture Collection (ATCC), isolated from cheese (Lactobacillus casei 393), hum ...