Potential probiotic Lactobacillus strains from fermented sausages : Further investigations on their probiotic properties
- Author
- PENNACCHIA, C1 2 ; VAUGHAN, E. E2 ; VILLANI, F1
[1] Dipartimento di Scienza degli Alimenti, Sezione di Microbiologia Agraria, Alimentare, Ambientale e di Igiene, Stazione di Microbiologia Industriale, Università degli Studi di Napoli Federico II, Via Università, 100, 80055 Portici (Naples), Italy
[2] University of Wageningen, Laboratory of Microbiology, Hesselink van Suchtelenweg 4, 6703 CT Wageningen, Netherlands - Source
Meat science. 2006, Vol 73, Num 1, pp 90-101, 12 p ; ref : 1 p.1/4
- CODEN
- MESCDN
- ISSN
- 0309-1740
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Adhesion Caco-2 cells Lactobacillus Prebiotic carbohydrates Probiotic
- Keyword (fr)
- Glucide Intestin Produit carné Produit fermenté Saucisse Substance prébiotique Appareil digestif Produit charcuterie
- Keyword (en)
- Carbohydrate Gut Meat product Fermented product Sausage Prebiotics Digestive system Pork product
- Keyword (es)
- Glúcido Intestino Producto de carne Producto fermentado Salchicha Prebioticos Aparato digestivo Producto chacinería
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 17546969
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.meatsci.2005.10.019 
https://dx.doi.org/10.1016/j.meatsci.2005.10.019
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