Application of in vitro methods for selection of Lactobacillus casei strains as potential probiotics
- Author
- MISHRA, Vijendra1 ; PRASAD, D. N1
[1] Department of Microbiology, Bundelkhand University, Jhansi, India Dairy Microbiology Division, National Dairy Research Institute, Karnal 132 001, India - Source
International journal of food microbiology. 2005, Vol 103, Num 1, pp 109-115, 7 p ; ref : 28 ref
- CODEN
- IJFMDD
- ISSN
- 0168-1605
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Amsterdam
- Publication country
- Netherlands
- Document type
- Article
- Language
- English
- Author keyword
- In vitro properties Lactobacillus casei Probiotics
- Keyword (fr)
- Application In vitro Lactobacillus casei Méthode Probiotique Souche Bactérie Lactobacillaceae
- Keyword (en)
- Application In vitro Lactobacillus casei Method Probiotic Strain Bacteria Lactobacillaceae
- Keyword (es)
- Aplicación In vitro Lactobacillus casei Método Probioticó Cepa Bacteria Lactobacillaceae
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 17019030
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.ijfoodmicro.2004.10.047 
https://dx.doi.org/10.1016/j.ijfoodmicro.2004.10.047
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