Characterization of Probiotic Abilities of Lactobacilli Isolated from Iranian Koozeh Traditional Cheese

Characterization of Probiotic Abilities of Lactobacilli Isolated from Iranian Koozeh Traditional Cheese

Eight lactic isolates including Lactobacillus plantarum (MT.ZH193, MT.ZH293, MT.ZH393 and MT.ZH593), L. casei (MT.ZH493), L. pentosus (MT.ZH693), and L. fermentum (MT.ZH893 and MT.ZH993) were identified from an Iranian traditional cheese “Koozeh Paneer” using the morphological, phenotypical, biochem...

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Bibliographic Details
Main Authors: Tavakoli Mahmoud, Hamidi-Esfahani Zohreh, Hejazi Mohammad Amin, Azizi Mohammad Hossein, Abbasi Soleiman
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research 2017-03-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
probiotic cheese
lactic acid bacteria (LAB)
antibacterial
antibiotic resistance
gastric resistance
cell surface hydrophobicity
Online Access:http://www.degruyter.com/view/j/pjfns.2017.67.issue-1/pjfns-2016-0003/pjfns-2016-0003.xml?format=INT

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http://www.degruyter.com/view/j/pjfns.2017.67.issue-1/pjfns-2016-0003/pjfns-2016-0003.xml?format=INT

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