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Download The aim of this work is demonstrate probiotic characteristic of some
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Transcript
The aim of this work is demonstrate probiotic characteristic of some lactic acid bacteria autochthon clusters that are present spontaneously in a traditional cheese (Silter DOP).The work was divided in four steps: isolation of lactic acid bacteria from the cheese matrix, molecular characterization of bacterial clusters (ARDRA and RIBOPRINTER), valuation of bacteriocins production and study of lactic acid bacteria adhesion to human enterocyte-like Caco-2 cells. The results show the probiotic characteristics of the isolated lactic bacteria
