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A Potent Probiotic Strain from Cheddar Cheese
A lactic acid bacteria Leuconostoc paramesenteroides was isolated and characterized from cheddar cheese and was adapted to grow at low pH (2.0) and high bile salt concentration (2%) by sequential sub-culturing so that it can survive the extreme environmental condition of gut. Cell hydrophobicity ass...
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| Autors principals: | , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer-Verlag
2011
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3209920/ https://ncbi.nlm.nih.gov/pubmed/22753999 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s12088-011-0072-y |
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