The aim was to select potentially probiotic lactobacilli from 88 strains isolated from
unpasteurized milk and cheese products, and to incorporate these bacteria in a viable state …

Probiotics are increasingly used as functional food ingredients. The objectives of this study
were to isolate and characterise probiotic bacteria from dairy and fermented foods and to …

The influence of two cheese-isolated Lactobacillus strains on cheese composition,
acceptability and probiotic capacity was assessed. Soft cheeses with and without the …

Lactic acid bacteria strains isolated from traditional made cheeses constitute a reservoir of
unexplored potential in biotechnology. In this study four autochthonous lactobacilli strains …

The present study was conducted to find the potential of Lactococcus lactis strains naturally
present in raw and fermented milk as probiotics and to evaluate their safety and some …

A method for isolating potential probiotic lactobacilli directly from traditional milk-based
foods was developed. The novel digestion/enrichment protocol was set up taking care to …

Cheeses have been proposed as a good alternative to other fermented milk products for the
delivery of probiotic bacteria to the consumer. The objective of this study was to assess the …

Eleven lactic acid bacteria strains of importance to the dairy industry were subjected to in
vitro analyses to determine their probiotic potential. Seven strains were isolated from ewe's …

Selected Lactobacillus casei strains were examined for their potential use in new probiotic
fermented milks by evaluation of their technological performances, in vitro adhesion capacity …

A rational selection of probiotic microorganisms is an important challenge and requires the
definition of fundamental information about the physiology and genetics of candidate strains …