Probiotic potential of Lactobacillus strains isolated from dairy products

By P. Maragkoudakis, G. Zoumpopoulou, Christos Miaris, G. Kalantzopoulos, B. Pot, E. Tsakalidou. 2006

633 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/7022f7c2592b97af3418b50cb256fd7e2d1c0b46

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Citations in the corpus

Screening for potential new probiotic based on probiotic properties and α-glucosidase inhibitory activity (2014, methodology): “Maragkoudakis et al. (2006) studied 29 Lactobacillus strains of dairy origin in vitro for their probiotic potential, and whereas all of the tested strains were able to survive at pH 3.0, only a few strains were able to survive at pH 1.0.”
Potential effects of probiotics in cheese and yogurt production: A review (2012, neutral): “[53] examined Lactobacillus plantarum and Lactobacillus paracasei subsp.”
The complex microbiota of raw milk. (2013, background): “pathogenic organisms, reduce lactose intolerance, increase the immune response and often are gastrointestinal isolates (Kopp-Hoolihan, 2001; Maragkoudakis et al., 2006).”
Isolation and screening of lactic acid bacteria from Thai traditional fermented fish (Plasom) and production of Plasom from selected strains (2011, neutral): “3% (w/v) CaCO3 (Maragkoudakis et al., 2006).”
Probiotic potential of lactic acid bacteria isolated from chicken gastrointestinal digestive tract (2009, background): “However, it is not clear whether the decrease of viability conferred by the pepsin solution at pH 2 was due to the enzyme alone, or in synergy with low acidity ( Maragkoudakis et al. 2006 ).”
Antimicrobial activity and partial characterization of bacteriocins produced by lactobacilli isolated from Sturgeon fish (2013, background): “Among these, the competition for nutrients and the production of one or more antimicrobial metabolites such as organic acids (lactic and acetic acid), hydrogen peroxide, and antimicrobial peptides like bacteriocins are relevant (Cleveland, Montville, Nes, & Chikindas, 2001; Holzapfel, Geisen, & Schi”
Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests. (2013, methodology): “This is in agreement with findings for other probiotics like Lb. fermentum strains (Lin et al., 2007) or Lb. casei Shirota, Lb. plantarum, and Lb. paracasei subsp. tolerans (Maragkoudakis et al., 2006) whose inhibitory activity became negligible in neutral pH 7.0.”