Yogurt Produced by Novel Natural Starter Cultures Improves Gut Epithelial Barrier In Vitro

Yogurt Produced by Novel Natural Starter Cultures Improves Gut Epithelial Barrier In Vitro

Yogurt is a traditional fermented dairy product, prepared with starter cultures containing <i>Streptococcus thermophilus</i> and <i>Lactobacillus bulgaricus</i> that has gained widespread consumer acceptance as a healthy food. It is widely accepted that yogurt cultures have b...

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Bibliographic Details
Main Authors: Nikola Popović, Emilija Brdarić, Jelena Đokić, Miroslav Dinić, Katarina Veljović, Nataša Golić, Amarela Terzić-Vidojević
Format: Article
Language:English
Published: MDPI AG 2020-10-01
Series:Microorganisms
Subjects:
<i>Streptococcus thermophilus</i>
<i>Lactobacillus bulgaricus</i>
yogurt
tight junctions
autophagy
Online Access:https://www.mdpi.com/2076-2607/8/10/1586

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