Development of a Potential Probiotic Fresh Cheese Using Two Lactobacillus salivarius Strains Isolated from Human Milk

Cheeses have been proposed as a good alternative to other fermented milk products for the delivery of probiotic bacteria to the consumer. The objective of this study was to assess the survival of two Lactobacillus salivarius strains (CECT5713 and PS2) isolated from human milk during production and s...

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Detalles Bibliográficos
Autores principales: Cárdenas, Nivia, Calzada, Javier, Peirotén, Ángela, Jiménez, Esther, Escudero, Rosa, Rodríguez, Juan M., Medina, Margarita, Fernández, Leónides
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4058156/
https://www.ncbi.nlm.nih.gov/pubmed/24971351
http://dx.doi.org/10.1155/2014/801918

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4058156/
https://www.ncbi.nlm.nih.gov/pubmed/24971351
http://dx.doi.org/10.1155/2014/801918

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