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- Coeuret, Valérie, et al. Show all 3 Authors
- Journal of dairy research 2004 v.71 no.4 pp. 451-460
- Escherichia coli; Lactobacillus plantarum; Listeria monocytogenes; Salmonella; Staphylococcus aureus; acid tolerance; adhesion; antibiotic resistance; antimicrobial properties; bacteria; bile; cheese milk; food pathogens; freezing; human cell lines; humans; ingestion; lysozyme; manufacturing; mice; polymerase chain reaction; probiotics; screening; shelf life; soft cheeses
- ... The aim was to select potentially probiotic lactobacilli from 88 strains isolated from unpasteurized milk and cheese products, and to incorporate these bacteria in a viable state into a soft cheese, without changing its quality. The survival of these bacteria was assessed in acidic and bile conditions, after freezing at −80 °C. Four strains from unpasteurized Camembert – two Lactobacillus plantaru ...