The Influence of the Degree of Thermal Inactivation of Probiotic Lactic Acid Bacteria and Their Postbiotics on Aggregation and Adhesion Inhibition of Selected Pathogens

The study aimed to evaluate the effect of thermal inactivation of potentially probiotic lactic acid bacteria (LAB) strains isolated from food on their ability to compete with pathogenic microorganisms. Five strains of LAB, previously isolated from food and characterized, one commercial reference str...

Descripción completa

Detalles Bibliográficos
Autores principales: Karbowiak, Marcelina, Gałek, Michał, Szydłowska, Aleksandra, Zielińska, Dorota
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9692860/
https://www.ncbi.nlm.nih.gov/pubmed/36365011
http://dx.doi.org/10.3390/pathogens11111260

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9692860/
https://www.ncbi.nlm.nih.gov/pubmed/36365011
http://dx.doi.org/10.3390/pathogens11111260

Ejemplares similares