Probiotic potential of L. sake C2 isolated from traditional Chinese fermented cabbage

The probiotic properties of Lactobacillus sake C2 isolated from traditional Chinese fermentation cabbage were evaluated. L. sake C2 displayed good tolerance to the gastrointestinal environments including low pH, presence of bile salts, pepsin, and pancreatin. L. sake C2 not only could produce the ba...

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Veröffentlicht in:	European food research & technology 2012, Vol.234 (1), p.45-51
Hauptverfasser:	Gao, Yurong, Li, Dapeng, Liu, Shan, Liu, Yudi
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Agriculture Analytical Chemistry Bacteria Bacteriocins Bile Bile salts Biological and medical sciences Biotechnology Brassica Chemistry Chemistry and Materials Science Cholesterol Fermentation Fermented food Food Food industries Food industry Food Science Forestry Functional foods & nutraceuticals Fundamental and applied biological sciences. Psychology Hydrogen peroxide Lactic acid Lactic acid bacteria Lactobacillus Original Paper Pancreatin Pepsin A pH effects Probiotics Sake Studies
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