In Vitro characterization of Lactococcus lactis strains Isolated from Iranian Traditional Dairy Products as a Potential Probiotic

Article English OPEN
Fatemeh Nejati; Tobias Oelschlaeger;
  • Publisher: Shahid Behehsti University of Medical Sciences
  • Journal: Applied Food Biotechnology (issn: 2345-5357, eissn: 2423-4214)
  • Publisher copyright policies & self-archiving
  • Subject: Cell lines adherence, Gastrointestinal tract stresses, Lactococcus lactis, Probiotic | Biotechnology | TP248.13-248.65

Few studies have been reported regarding probiotic properties of Lactococcus lactis strains although they are extensively used as starter cultures in the production of dairy products. In this study 8 wild isolates of Lactococcus lactis were evaluated in vitro with regar... View more
Share - Bookmark