Development of a Probiotic Cheddar Cheese Containing Human-Derived Lactobacillus paracasei Strains

Cheddar cheese was manufactured with either Lactobacillus salivarius NFBC 310, NFBC 321, or NFBC 348 or L. paracasei NFBC 338 or NFBC 364 as the dairy starter adjunct. These five strains had previously been isolated from the human small intestine and have been characterized extensively with respect...

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izdano v:	Appl Environ Microbiol
Principais autores:	Gardiner, G., Ross, R. P., Collins, J. K., Fitzgerald, G., Stanton, C.
Format:	Artigo
Jezik:	Inglês
Izdano:	American Society for Microbiology (ASM) 1998
Teme:	Food Microbiology
Online dostop:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC106298/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/9603834/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.64.6.2192-2199.1998
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