Isolation, characterization and evaluation of the probiotic potential of a novel Lactobacillus strain isolated from Feta-type cheese.
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DOI: 10.1016/j.foodchem.2017.01.052
Abstract: In the present study 45 lactic acid bacteria (LAB) strains were isolated from Feta-type cheese and were screened for probiotic potential in a series of established in vitro tests, including resistance to low pH, resistance… read more here.
Keywords: probiotic potential; feta type; type cheese; strain ... See more keywords