Lactobacillus casei and Lactobacillus fermentum Strains Isolated from Mozzarella Cheese: Probiotic Potential, Safety, Acidifying Kinetic Parameters and Viability under Gastrointestinal Tract Conditions
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Title
Lactobacillus casei and Lactobacillus fermentum Strains Isolated from Mozzarella Cheese: Probiotic Potential, Safety, Acidifying Kinetic Parameters and Viability under Gastrointestinal Tract Conditions
Authors
Keywords
Beneficial effects, Intestinal microorganisms, Lactic acid bacteria, Probiotic microorganisms
Journal
Probiotics and Antimicrobial Proteins
Volume -, Issue -, Pages -
Publisher
Springer Nature
Online
2018-03-14
DOI
10.1007/s12602-018-9406-y
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