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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Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Gardiner, G., Ross, R. P., Collins, J. K., Fitzgerald, G., Stanton, C.
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1998
Assuntos:	Food Microbiology
Acesso em linha:	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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