Screening of Probiotic Activities of Lactobacilli Strains Isolated from Traditional Tibetan Qula, A Raw Yak Milk Cheese

In this study, 69 lactobacilli isolated from Tibetan Qula, a raw yak milk cheese, were screened for their potential use as probiotics. The isolates were tested in terms of: Their ability to survive at pH 2.0, pH 3.0, and in the presence of 0.3% bile salts; tolerance of simulated gastric and intestin...

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Detalles Bibliográficos
Autores principales: Zhang, Bei, Wang, Yanping, Tan, Zhongfang, Li, Zongwei, Jiao, Zhen, Huang, Qunce
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5003976/
https://www.ncbi.nlm.nih.gov/pubmed/26954218
http://dx.doi.org/10.5713/ajas.15.0849

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5003976/
https://www.ncbi.nlm.nih.gov/pubmed/26954218
http://dx.doi.org/10.5713/ajas.15.0849

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