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Evaluation of some in vitro probiotic properties of Lactobacillus fermentum Strains
This study aimed to check the in vitro probiotic properties of eleven Lactobacillus fermentum strains previously isolated from fermented dairy products and infant faeces. These cultures were tested for their tolerance to different pH such as 2.0, 2.5, 3.0, 3.5 and 6.5, bile salt hydrolysis and cell...
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| Vydáno v: | J Food Sci Technol |
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| Hlavní autoři: | , , , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2018
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6033835/ https://ncbi.nlm.nih.gov/pubmed/30042597 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3197-8 |
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