Comparison of Biochemical Characteristics of Lactobacilli Isolates from Food and Bovine Rumen Sources under Low pH and Bile Salt Stress Conditions
نویسندگان
چکیده
Comparison of Biochemical Characteristics of Lactobacilli Isolates from Food and Bovine Rumen Sources under Low pH and Bile Salt Stress Conditions Neethu M. Jose, Craig R. Bunt, Malik A. Hussain* The Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand The Department of Agriculture Sciences, Lincoln University, Lincoln, New Zealand [email protected]
منابع مشابه
Comparison of Microbiological and Probiotic Characteristics of Lactobacilli Isolates from Dairy Food Products and Animal Rumen Contents
Lactobacilli are employed in probiotic food preparations and as feed additives in poultry and livestock, due to health benefits associated with their consumption. The objective of this study was to evaluate and compare the probiotic potential of ten lactobacilli strains isolated from commercial dairy food products and animal rumen contents in New Zealand. Genetic identification of the isolates ...
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