Adhesion and aggregation ability of probiotic strain Lactobacillus acidophilus M92

By B. Kos, J. Šušković, S. Vuković, M. Šimpraga, J. Frece, S. Matošić. Journal of Applied Microbiology, 2003

954 citations recorded by the source corpus.

Subfields: Biotechnology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/1fecc7a7c499a681b401d8deecd73a1d76a6f1a4

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In Nutrition and Dietetics

1. F. Xavier Malcata

Citations in the corpus

• Novel isolates of lactobacilli from fermented Portuguese olive as potential probiotics (2014, background): “Previous studies on the physical chemistry of microbial cell surfaces have unfolded the presence of glycoproteinaceous material that causes higher hydrophobicity, whereas hydrophilic surfaces are associated with presence of polysaccharides (Kos et al., 2003).”
• Adhesion, autoaggregation and hydrophobicity of six Lactobacillus strains. (2014, background): “[12] reported that the cell surface proteins (S- layer proteins) influenced autoaggregation property and adhesiveness of L.”