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Technological and probiotic role of adjunct cultures of non-starter lactobacilli in soft cheeses
(Academic Press Ltd - Elsevier Science Ltd, 2012-05)
The influence of two cheese-isolated Lactobacillus strains on cheese composition, acceptability and probiotic capacity was assessed. Soft cheeses with and without the addition of Lactobacillus plantarum I91 or Lactobacillus ...
Resistance of two temperate Lactobacillus paracasei bacteriophages to high pressure homogenization, thermal treatments and chemical biocides of industrial application
(Academic Press Ltd - Elsevier Science Ltd, 2012-02)
Temperate bacteriophages iLp84 and iLp1308, previously isolated from mitomycin C-induction of Lactobacillus paracasei strains 84 and CNRZ1308, respectively, were tested for their resistance to several physical and chemical ...
Technological and probiotic characterisation of Lactobacillus casei / paracasei strains and their phage resistant mutants
(Elsevier, 2014)
Technological, biological and functional attributes of two groups of spontaneous bacteriophage-resistant mutants were investigated to verify features similar to those of their respective phage-sensitive parent probiotic ...
Simulated gastrointestinal conditions increase adhesion ability of Lactobacillus paracasei strains isolated from kefir to Caco-2 cells and mucin
(Elsevier Science, 2018-01)
Gastrointestinal conditions along the digestive tract are the main stress to which probiotics administrated orally are exposed because they must survive these adverse conditions and arrive alive to the intestine. Adhesion ...