Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese.

@article{Succi2005BileSA,
  title={Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese.},
  author={Mariantonietta Succi and Patrizio Tremonte and Anna Reale and Elena Sorrentino and Luigi Grazia and Svetlana Pacifico and Raffaele Coppola},
  journal={FEMS microbiology letters},
  year={2005},
  volume={244 1},
  pages={129-37}
}
This study aimed to compare phenotypic and genetic characteristics of Lactobacillus rhamnosus strains isolated at the end of the ripening of Parmigiano Reggiano cheese and to investigate an important prerequisite of probiotic interest, such as the capability to survive at low pH and in presence of bile salts. The use of API 50 CH, RAPD-PCR analysis and species-specific PCR allowed to ascertain the identity of 63 L. rhamnosus strains. Three L. rhamnosus strains isolated from Parmigiano Reggiano… CONTINUE READING

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