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    STUDIA CHEMIA - Issue no. Special Issue / 2010  
         
  Article:   SELECTION OF LACTIC ACID BACTERIA ISOLATED FROM TRADITIONALLY MANUFACTURED CHEESE VARIETIES.

Authors:  .
 
       
         
  Abstract:  In this report lactic acid bacteria, isolated from traditionally manufactured cheeses were selected by their resistance to gastric acidity and bile salts, adhesion to epithelial cells and inhibition of pathogen growth. 39 bacterial strains were isolated on selective media. Four bacterial strains were selected by their increased capacity to tolerate gastric acid and bile salts, each strains showing good adhesion capacity to IEC-6 intestinal epithelium cells. Some of selected strains inhibit growth of pathogenic bacteria by their metabolites.

Keywords: probiotics, isolation, tolerance, epithelial cells, adhesion 

 
         
     
         
         
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