Potentiality of Food-Isolated Lentilactobacillus kefiri Strains as Probiotics: State-of-Art and Perspectives
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Microbiology
Link
https://link.springer.com/content/pdf/10.1007/s00284-021-02728-x.pdf
Reference66 articles.
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2. Baruzzi F, Morea M, Matarante A, Cocconcelli PS (2000) Changes in the Lactobacillus community during Ricotta Forte cheese natural fermentation. J Appl Microbiol 89:807–814. https://doi.org/10.1046/j.1365-2672.2000.01183.x
3. Brandi J, Di Carlo C, Manfredi M, Federici F, Bazaj A, Rizzi E, Cornaglia G, Manna L, Marengo E, Cecconi D (2019) Investigating the proteomic profile of HT-29 colon cancer cells after Lactobacillus kefiri SGL 13 exposure using the SWATH Method. J Am Soc Mass Spectrom 30:1690–1699. https://doi.org/10.1007/s13361-019-02268-6
4. Carasi P, Ambrosis N, De Antoni G, Bressollier P, Urdaci MC, Serradell M (2014) Adhesion properties of potentially probiotic Lactobacillus kefiri to gastrointestinal mucus. J Dairy Res 81:16–23. https://doi.org/10.1017/S0022029913000526
5. Carasi P, Díaz M, Racedo S, De Antoni G, Urdaci MC, Serradell M (2014) Safety characterization and antimicrobial properties of kefir-isolated Lactobacillus kefiri. BioMed Res Int 2014:208974. https://doi.org/10.1155/2014/208974
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