Competitive exclusion of enteropathogens from human intestinal mucus by Bifidobacterium strains with acquired resistance to bile : A preliminary study
- Author
- GUEIMONDE, Miguel1 2 3 ; MARGOLLES, Abelardo3 ; DE LOS REYES-GAVILAN, Clara G3 ; SALMINEN, Seppo1 2
[1] Functional Foods Forum, University of Turku, Turku, Finland
[2] Department of Biochemistry and Food Chemistiy, University of Turku, Turku, Finland
[3] Instituto de Productos Lácteos de Asturias, CSIC, Villaviciosa, Asturias, Spain - Source
International journal of food microbiology. 2007, Vol 113, Num 2, pp 228-232, 5 p ; ref : 18 ref
- CODEN
- IJFMDD
- ISSN
- 0168-1605
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Amsterdam
- Publication country
- Netherlands
- Document type
- Article
- Language
- English
- Author keyword
- Adhesion Bifidobacterium Bile resistance Enteropathogens Probiotics
- Keyword (fr)
- Adhérence Bifidobacterium Exclusion compétitive Homme Mucus Probiotique Résistance Souche Actinomycetaceae Actinomycetales Actinomycetes Bactérie
- Keyword (en)
- Adhesion Bifidobacterium Competitive exclusion Human Mucus Probiotic Resistance Strain Actinomycetaceae Actinomycetales Actinomycetes Bacteria
- Keyword (es)
- Adherencia Bifidobacterium Exclusión competitiva Hombre Moco Probioticó Resistencia Cepa Actinomycetaceae Actinomycetales Actinomycetes Bacteria
- 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
- 18419059
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.2006.05.017 
https://dx.doi.org/10.1016/j.ijfoodmicro.2006.05.017
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