Food-Associated Lactobacillus plantarum and Yeasts Inhibit the Genotoxic Effect of 4-Nitroquinoline-1-Oxide

Lactic acid bacteria and yeasts, representing the prevailing microbiota associated with different foods generally consumed without any cooking, were identified and characterized in vitro for some functional properties, such as acid-bile tolerance and antigenotoxic activity. In particular, 22 Lactoba...

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Bibliographic Details
Main Authors: Roberta Prete, Rosanna Tofalo, Ermanno Federici, Aurora Ciarrocchi, Giovanni Cenci, Aldo Corsetti
Format: Article
Language:English
Published: Frontiers Media S.A. 2017-11-01
Series:Frontiers in Microbiology
Subjects:
Online Access:http://journal.frontiersin.org/article/10.3389/fmicb.2017.02349/full