Modulation of Lactobacillus plantarum Gastrointestinal Robustness by Fermentation Conditions Enables Identification of Bacterial Robustness Markers

BACKGROUND: Lactic acid bacteria (LAB) are applied worldwide in the production of a variety of fermented food products. Additionally, specific Lactobacillus species are nowadays recognized for their health-promoting effects on the consumer. To optimally exert such beneficial effects, it is considere...

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Detalles Bibliográficos
Autores principales: van Bokhorst-van de Veen, Hermien, Lee, I-Chiao, Marco, Maria L., Wels, Michiel, Bron, Peter A., Kleerebezem, Michiel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2012
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3389004/
https://www.ncbi.nlm.nih.gov/pubmed/22802934
http://dx.doi.org/10.1371/journal.pone.0039053

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3389004/
https://www.ncbi.nlm.nih.gov/pubmed/22802934
http://dx.doi.org/10.1371/journal.pone.0039053

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