This study aimed to assess the transit tolerance of potential probiotic dairy Lactobacillus strains in human uppergastrointestinal tract in vitro, and to evaluate the effect of EPS production on the viability and adhesion of these strains. Survival and adhesion of two exopolysaccharide (EPS)-producing L. delbrueckii subsp. bulgaricus strains (B3 and B2) and E. coli ATCC11229 were assessed after the exposure of different pH (gastric juice) and gastric plus pancreatic juice challenges. In the artificial gastric juice (pH 2), both the viability of the strain B3 and B2 was decreased. Artificial juice treatments significantly reduced the adhesion to caco-2 cells (P< 0.05). High EPS-producing B3 survived better in the adverse gastrointestinal con...
Gastrointestinal tolerance, adhesion to intestinal epithelium and immunomodulation are critical fact...
Probiotics promote and help to maintain beneficial microbiota composition of the gastrointestinal tr...
Lactobacillus sakei 1 is a food isolate that produces a heat-stable antimicrobial peptide (sakacin 1...
This study aimed to assess the transit tolerance of potential probiotic dairy Lactobacillus strains ...
WOS: 000297761500009This study aimed to assess the transit tolerance of potential probiotic dairy La...
This study investigated a possible relationship between exopolysaccharides (EPS) production and the ...
In this study, we report the effects of exposure to simulated gastric and intestinal juices on the s...
To be effective, probiotic bacteria must exhibit a number of functional characteristics, including t...
The capacity of lactic acid bacteria to produce exopolysaccharides (EPS) conferring microorganisms a...
Traditional fermented foods are the best source for the isolation of strains with specific traits to...
Among the various tests commonly used for selecting probiotic microorganisms, the tolerance to gastr...
Twenty-three Lactobacillus strains of dairy origin were evaluated for some functional properties rel...
Adhesion to the intestinal epithelium is considered to be one of the selection criteria for probioti...
A rational selection of probiotic microorganisms is an important challenge and requires the definiti...
Effect of carrier food type on <i>in vitro</i> gastrointestinal survival and adhesion ability of pro...
Gastrointestinal tolerance, adhesion to intestinal epithelium and immunomodulation are critical fact...
Probiotics promote and help to maintain beneficial microbiota composition of the gastrointestinal tr...
Lactobacillus sakei 1 is a food isolate that produces a heat-stable antimicrobial peptide (sakacin 1...
This study aimed to assess the transit tolerance of potential probiotic dairy Lactobacillus strains ...
WOS: 000297761500009This study aimed to assess the transit tolerance of potential probiotic dairy La...
This study investigated a possible relationship between exopolysaccharides (EPS) production and the ...
In this study, we report the effects of exposure to simulated gastric and intestinal juices on the s...
To be effective, probiotic bacteria must exhibit a number of functional characteristics, including t...
The capacity of lactic acid bacteria to produce exopolysaccharides (EPS) conferring microorganisms a...
Traditional fermented foods are the best source for the isolation of strains with specific traits to...
Among the various tests commonly used for selecting probiotic microorganisms, the tolerance to gastr...
Twenty-three Lactobacillus strains of dairy origin were evaluated for some functional properties rel...
Adhesion to the intestinal epithelium is considered to be one of the selection criteria for probioti...
A rational selection of probiotic microorganisms is an important challenge and requires the definiti...
Effect of carrier food type on <i>in vitro</i> gastrointestinal survival and adhesion ability of pro...
Gastrointestinal tolerance, adhesion to intestinal epithelium and immunomodulation are critical fact...
Probiotics promote and help to maintain beneficial microbiota composition of the gastrointestinal tr...
Lactobacillus sakei 1 is a food isolate that produces a heat-stable antimicrobial peptide (sakacin 1...