In vitro comparison of probiotic properties of lactic acid bacteria isolated from Harbin dry sausages and selected probiotics

@inproceedings{Han2017InVC,
  title={In vitro comparison of probiotic properties of lactic acid bacteria isolated from Harbin dry sausages and selected probiotics},
  author={Qi Han and Baohua Kong and Qian Chen and Fangda Sun and Huan Zhang},
  year={2017}
}
Abstract The probiotic properties of lactic acid bacteria (LAB) Pediococcus pentosaceus R1, Lactobacillus brevis R4, Lactobacillus curvatus R5, and Lactobacillus fermentum R6 isolated from Harbin dry sausages were evaluated and compared in vitro with those of selected probiotics from fermented dairy products, including Lactobacillus acidophilus , Lactobacillus plantarum , L. curvatus , Lactobacillus sake , Lactobacillus pentosaceus , and L. fermentum . These four strains tolerated the human… CONTINUE READING

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