Previously, Lacticaseibacillus rhamnosus DPC7102 and Lacticaseibacillus paracasei
DPC7150 isolated from commercial Irish Cheddar cheeses were shown to exhibit probiotic …

This study characterizes the probiotic properties of Lactobacillus delbrueckii subsp. lactis
UO 004 and examines its suitability for making cheese. This strain was isolated from infant …

This study was undertaken to assess the potential of Non-Starter Lactic Acid Bacteria
(NSLAB) from Cheddar cheese to survive gastric transit and display probiotic-related traits …

An erythromycin-resistant strain of probiotic Lactobacillus paracasei ssp. paracasei LBC-1
(LBC-1e) was added to part-skim Mozzarella cheese in alginate-microencapsulated or free …

The importance of probiotic-containing products for maintaining health and well-being is
becoming a key factor affecting consumer choice, resulting in rapid growth and expansion of …

To assess Prato cheese as suitable carrier for probiotic bacteria, four cheeses were
produced. Control cheese contained only starter culture, whereas the others contained …

In the present study, the survival of 9 lactic acid bacteria (5 Lactococcus strains, 3
Lactobacillus strains, and 1 strain of Enterococcus hirae), was investigated in vitro under …

In this study, probiotics Lactobacillus acidophilus NCFM and Lactobacillus rhamnosus
HN001 in cheese were studied using models simulating the human gastrointestinal tract …

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 …

The increase in vegetarianism as dietary habit and the increased allergy episodes against
dairy proteins fuel the demand for probiotics in nondairy products. Lactose intolerance and …