Tolerance of autochthonous lactic acid bacteria to different processing conditions in vitro
نویسندگان
چکیده
منابع مشابه
Antimicrobial Effect of Lactic Acid Bacteria against Common Pathogenic Bacteria
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White brined cheeses are the most widely produced and consumed cheeses in Serbia (about 60 % of total cheese consumption). There are many different types of Serbian brined cheeses, named according to their production regions as follows: Sjenica cheese, Zlatar cheese, Svrljig cheese, Homolj cheese (Dozet et al., 1996). These cheeses can be very similar, but they also rather differ in respect of ...
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Objective: The aim of the present study was to assess the antithrombotic properties of different strains of orally available antithrombotic lactic acid bacteria (LAB). Research Methods & Procedures: Antithrombotic activity, antiplatelet reactivity and/or thrombolytic activity, were measured in seven strains of LAB and LAB cell-free-extracts (LAB filtrates) using the shear-induced platelet react...
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ژورنال
عنوان ژورنال: Food and Feed Research
سال: 2020
ISSN: 2217-5369,2217-5660
DOI: 10.5937/ffr47-29426