[HTML][HTML] The potential of non-starter lactic acid bacteria from Cheddar cheese to colonise the gut
N Leeuwendaal, C Stanton, PW O'Toole… - Journal of Functional …, 2021 - Elsevier
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 …
(NSLAB) from Cheddar cheese to survive gastric transit and display probiotic-related traits …
Tailoring the probiotic potential of non-starter Lactobacillus strains from ripened Parmigiano Reggiano cheese by in vitro screening and principal component analysis
L Solieri, A Bianchi, G Mottolese, F Lemmetti, P Giudici - Food Microbiology, 2014 - Elsevier
Non-starter lactic acid bacteria (NSLAB) inhabiting fermented food have been recently
revised as source of probiotic strains. Here, we in vitro assessed the potential probiotic …
revised as source of probiotic strains. Here, we in vitro assessed the potential probiotic …
[HTML][HTML] Protection of candidate probiotic lactobacilli by Cheddar cheese matrix during simulated gastrointestinal digestion
NK Leeuwendaal, JJ Hayes, C Stanton… - Journal of Functional …, 2022 - Elsevier
Previously, Lacticaseibacillus rhamnosus DPC7102 and Lacticaseibacillus paracasei
DPC7150 isolated from commercial Irish Cheddar cheeses were shown to exhibit probiotic …
DPC7150 isolated from commercial Irish Cheddar cheeses were shown to exhibit probiotic …
A survey of non-starter lactic acid bacteria in traditional cheeses: Culture dependent identification and survival to simulated gastrointestinal transit
A Ricciardi, A Guidone, RG Ianniello, S Cioffi… - International Dairy …, 2015 - Elsevier
Cultivable NSLAB in traditional Pasta filata and ewes' milk cheeses were studied by both
PCR-DGGE of cells from Rogosa agar and by isolation and molecular identification after a …
PCR-DGGE of cells from Rogosa agar and by isolation and molecular identification after a …
Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese
M Phillips, K Kailasapathy, L Tran - International journal of food …, 2006 - Elsevier
Six batches of cheddar cheese were manufactured containing different combinations of
commercially available probiotic cultures from three suppliers. Duplicate cheeses contained …
commercially available probiotic cultures from three suppliers. Duplicate cheeses contained …
A washed-curd goat's cheese as a vehicle for delivery of a potential probiotic bacterium: Lactobacillus delbrueckii subsp. lactis UO 004
MF Fernández, T Delgado, S Boris, A Rodríguez… - Journal of food …, 2005 - Elsevier
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 …
UO 004 and examines its suitability for making cheese. This strain was isolated from infant …
Development of a Probiotic Cheddar Cheese Containing Human-Derived Lactobacillus paracaseiStrains
G Gardiner, RP Ross, JK Collins… - Applied and …, 1998 - Am Soc Microbiol
Cheddar cheese was manufactured with either Lactobacillus salivarius NFBC 310, NFBC
321, or NFBC 348 or L. paracasei NFBC 338 or NFBC 364 as the dairy starter adjunct …
321, or NFBC 348 or L. paracasei NFBC 338 or NFBC 364 as the dairy starter adjunct …
In vitro screening of potential probiotic activities of selected lactobacilli isolated from unpasteurized milk products for incorporation into soft cheese
V Coeuret, M Gueguen, JP Vernoux - Journal of dairy research, 2004 - cambridge.org
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 …
unpasteurized milk and cheese products, and to incorporate these bacteria in a viable state …
Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria
Aims Starter lactic acid bacteria in Cheddar cheese face physico‐chemical stresses during
manufacture and ageing that alter their abilities to survive and to interact with other bacterial …
manufacture and ageing that alter their abilities to survive and to interact with other bacterial …
Survival of lactic acid and propionibacteria in low‐ and full‐fat Dutch‐type cheese during human digestion ex vivo
A Martinovic, ME Brede, GE Vegarud… - Letters in Applied …, 2016 - academic.oup.com
The survival of selected bacteria in semi‐hard experimental cheeses was studied after
exposure to human gastric and duodenal juices in an ex vivo model. Experimental cheeses …
exposure to human gastric and duodenal juices in an ex vivo model. Experimental cheeses …