Characterization of Lactobacillus plantarum Lb41, an isolate from kimchi and its application as a probiotic in cottage cheese

Lactobacillus plantarum Lb41 was determined probiotic properties and applied to cottage cheese. L. plantarum Lb41 showed high viability (>80%) in artificial gastric (pH 2.5, 0.3% pepsin for 3 h) and bile (0.3% oxgall for 24 h) acids, and adhered strongly to HT-29 cells (7.5% adhesion). It did not...

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Bibliografiske detaljer
Udgivet i:Food Sci Biotechnol
Main Authors: Jeon, Eun Bi, Son, Sung-Ho, Jeewanthi, Renda Kankanamge Chaturika, Lee, Na-Kyoung, Paik, Hyun-Dong
Format: Artigo
Sprog:Inglês
Udgivet: The Korean Society of Food Science and Technology 2016
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Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6049116/
https://ncbi.nlm.nih.gov/pubmed/30263385
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0181-9
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