In vitro screening of Kluyveromyces strains isolated from Fiore Sardo cheese for potential use as probiotics
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- 作者：Maria Elisabetta Fadda ; Valentina Mossa ; Maura Deplano ; Maria Barbara Pisano ; Sofia Cosentino ; scosenti@unica.it" class="auth_mail" title="E-mail the corresponding author
- 关键词：Kluyveromyces ; Probiotics ; Fiore Sardo ; Molecular characterization
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：100-106
- 全文大小：424 K
文摘
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Kluyveromyces yeasts strains from Fiore Sardo cheese were evaluated for probiotic properties.
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Kl. marxianus strains survived well under simulated gastro-intestinal conditions.
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Kl. lactis strains showed the highest level of attachment to Caco-2 cells.
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The strains were non-haemolytic and sensitive to several antimycotic agents.
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The strains could be used as adjunct cultures in the production of probiotic cheese.