Adhesion and aggregation properties of probiotic and pathogen strains

By M. Collado, J. Meriluoto, S. Salminen. 2008

568 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/4d81ef6a01f546f61971ce1ae907d2b5cd367dc3

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. R. Ross
2. Paul D. Cotter
3. T. Beresford

In Molecular Biology

1. R. Ross
2. Orla O'Sullivan
3. F. Xavier Malcata
4. Paul D. Cotter
5. G. FitzGerald
6. C. Stanton

In Nutrition and Dietetics

1. F. Xavier Malcata
2. R. Ross
3. G. FitzGerald
4. C. Stanton

Citations in the corpus

• The complex microbiota of raw milk. (2013, background): “…as a consequence of studies revealing an ability, either alone or in combination with other probiotics, to reduce pathogen adhesion to mucus (Collado et al., 2008), increase bifidobacteria counts in the gut, aid in restoring a healthy gut microbiota, improve bowel movement, alleviate…”
• Novel isolates of lactobacilli from fermented Portuguese olive as potential probiotics (2014, result): “In our study, all strains proved able to co- aggregate with five enteropathogens (S. aureus, E. coli, Salmonella Typhimurium, L. monocytogenes and H. pylori), yet this ability is a strain-dependent feature e as previous demonstrated by Collado, Meriluoto, and Salminen (2008).”