AMBIENTUM BIOETHICA BIOLOGIA CHEMIA DIGITALIA DRAMATICA EDUCATIO ARTIS GYMNAST. ENGINEERING EPHEMERIDES EUROPAEA GEOGRAPHIA GEOLOGIA HISTORIA HISTORIA ARTIUM INFORMATICA IURISPRUDENTIA MATHEMATICA MUSICA NEGOTIA OECONOMICA PHILOLOGIA PHILOSOPHIA PHYSICA POLITICA PSYCHOLOGIA-PAEDAGOGIA SOCIOLOGIA THEOLOGIA CATHOLICA THEOLOGIA CATHOLICA LATIN THEOLOGIA GR.-CATH. VARAD THEOLOGIA ORTHODOXA THEOLOGIA REF. TRANSYLVAN
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STUDIA CHEMIA - Ediţia nr.Special%20Issue din 2010 | |||||||
Articol: |
SELECTION OF LACTIC ACID BACTERIA ISOLATED FROM TRADITIONALLY MANUFACTURED CHEESE VARIETIES. Autori: . |
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Rezumat: In this report lactic acid bacteria, isolated from traditionally manufactured cheeses were selected by their resistance to gastric acidity and bile salts, adhesion to epithelial cells and inhibition of pathogen growth. 39 bacterial strains were isolated on selective media. Four bacterial strains were selected by their increased capacity to tolerate gastric acid and bile salts, each strains showing good adhesion capacity to IEC-6 intestinal epithelium cells. Some of selected strains inhibit growth of pathogenic bacteria by their metabolites. Keywords: probiotics, isolation, tolerance, epithelial cells, adhesion |
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