Antimicrobial activity against Shigella sonnei and probiotic properties of wild lactobacilli from fermented food-Reference-Cited by-同舟云学术

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Antimicrobial activity against Shigella sonnei and probiotic properties of wild lactobacilli from fermented food

Published:2011-12 Issue:1 Volume:167 Page:27-31
ISSN:0944-5013
Container-title:Microbiological Research
language:en
Short-container-title:Microbiological Research

Author:

Zhang Yingchun,Zhang Lanwei,Du Ming,Yi Huaxi,Guo Chunfeng,Tuo Yanfeng,Han Xue,Li Jingyan,Zhang Lili,Yang Lin

Funder

Ministry of Science and Technology of the People's Republic of China

National Natural Science Foundation of China

Educational Committee of Heilongjiang Province

Publisher

Elsevier BV

Subject

Microbiology

Reference30 articles.

1. Lactic acid permeabilizes Gram-negative bacteria by disrupting the outer membrane;Alakomi;Appl Environ Microbiol,2000

2. In vitro studies on the growth of Shigella sonnei by Lactobacillus casei and Lact. acidophilus;Apella;J Appl Microbiol,1992

3. Development of an in vitro methodology to determine the transit tolerance of potentially probiotic Lactobacillus and Bifidobacterium species in the upper human gastrointestinal tract;Charteris;J Appl Microbiol,1998

4. Adherence of human Lactobacillus acidophilus onto human enterocyte-like cells, Caco-2 and HT-29 in culture;Chauviere;J Gen Microbiol,1992

5. The S-layer proteins of Lactobacillus crispatus strain ZJ001 is responsible for competitive exclusion against Escherichia coli O157:H7 and Salmonella typhimurium;Chen;Int J Food Microbiol,2007

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