Protective effects of milk fermented by Lactobacillus plantarum B7 from Brazilian artisanal cheese on a Salmonella enterica serovar Typhimurium infection in BALB/c mice

Protective effects of milk fermented by Lactobacillus plantarum B7 from Brazilian artisanal cheese on a Salmonella enterica serovar Typhimurium infection in BALB/c mice

Milks fermented with Lactobacillus strains showing probiotic properties are an important tool to maintain gastrointestinal health. In this study, Lactobacillus plantarum (B7), from Brazilian artisanal cheese, was evaluated for its action against Salmonella enterica serov. Typhimurium, first by co-in...

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Bibliographic Details
Main Authors: Leonardo Borges Acurcio, Rafael Wesley Bastos, Sávio Henrique de Cicco Sandes, Amanda Cristina de Carvalho Guimarães, Clarice Gregório Alves, Diego Carlos dos Reis, Sander Wuyts, Álvaro Cantini Nunes, Geovanni Dantas Cassali, Sarah Lebeer, Marcelo Resende de Souza, Jacques Robert Nicoli
Format: Article
Language:English
Published: Elsevier 2017-06-01
Series:Journal of Functional Foods
Subjects:
Lactobacillus
Fermented milk
Probiotic
Salmonella
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464617301998

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http://www.sciencedirect.com/science/article/pii/S1756464617301998

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