Application of A Novel Potential Probiotic <i>Lactobacillus paracasei</i> Strain Isolated from Kefir Grains in the Production of Feta-Type Cheese

Application of A Novel Potential Probiotic <i>Lactobacillus paracasei</i> Strain Isolated from Kefir Grains in the Production of Feta-Type Cheese

In the present study 38 lactic acid bacteria strains were isolated from kefir grains and were monitored regarding probiotic properties in a series of established in vitro tests, including resistance to low pH, resistance to pepsin and pancreatin, and tolerance to bile salts, as well as susceptibilit...

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Bibliographic Details
Main Authors: Ioanna Mantzourani, Antonia Terpou, Athanasios Alexopoulos, Pelagia Chondrou, Alex Galanis, Argyro Bekatorou, Eugenia Bezirtzoglou, Athanasios A Koutinas, Stavros Plessas
Format: Article
Language:English
Published: MDPI AG 2018-11-01
Series:Microorganisms
Subjects:
Kefir
Feta-type cheese
<i>Lactobacillus</i>
probiotic potential
<i>L. paracasei</i> SP3
Online Access:https://www.mdpi.com/2076-2607/6/4/121

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