Characterization of adhesion between Limosilactobacillus reuteri and milk phospholipids by density gradient and gene expression

The benefits of fermented dairy products, in particular the presence of lactic acid bacteria (LAB) and milk phospholipids (MPL), seem to correlate with positive effects on human health. We hypothesize that one aspect of this benefit is the adhesion of LAB to the milk fat globule membrane via the int...

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Detalles Bibliográficos
Autores principales: Zhang, Lin, García-Cano, Israel, Jiménez-Flores, Rafael
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Dairy Foods
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9623644/
https://www.ncbi.nlm.nih.gov/pubmed/36341148
http://dx.doi.org/10.3168/jdsc.2020-18939

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9623644/
https://www.ncbi.nlm.nih.gov/pubmed/36341148
http://dx.doi.org/10.3168/jdsc.2020-18939

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