Probiotic Properties of Lactic Acid Bacteria Isolated from Croatian Fresh Soft Cheese and Serbian White Pickled Cheese

Probiotic Properties of Lactic Acid Bacteria Isolated from Croatian Fresh Soft Cheese and Serbian White Pickled Cheese

The aim of this study is to gain insight into the probiotic potential of autochthonous lactic acid bacteria (LAB) isolated from artisanal fresh soft and white pickled cheeses. Eleven out of 86 LAB isolates from traditionally produced artisanal fresh soft and white pickled cheeses which survived the...

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Bibliographic Details
Main Authors: Ksenija Uroić, Milica Nikolić, Andreja Leboš Pavunc, Jasna Beganović, Jovanka Lukić, Branko Jovčić, Brankica Filipić, Marija Miljković, Nataša Golić, Ljubiša Topisirović, Neža Čadež, Peter Raspor, Jagoda Šušković, Blaženka Kos
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2014-01-01
Series:Food Technology and Biotechnology
Subjects:
probiotics
lactic acid bacteria
Caco-2 cells
HT29-MTX cells
gut-associated lymphoid tissue (GALT)
immunomodulatory activity
Online Access:http://hrcak.srce.hr/file/180850

Internet

http://hrcak.srce.hr/file/180850

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