Ida De Chiara, Rosangela Marasco, Milena Della Gala, Alessandra Fusco, Giovanna Donnarumma, Lidia Muscariello
Lactococcus lactis is a lactic acid bacterium (LAB), generally recognized as safe, and has been widely used in the food industry, especially in fermented dairy products. Numerous studies have evaluated the technological and probiotic properties of lactococci; however, few studies have reported the probiotic characteristics of L. lactis strains isolated from dairy products. In this work, probiotic potential, including survival in simulated gastric juice, tolerance to bile salts, hydrophobicity, and auto- and co-aggregation, was evaluated in L...
March 21, 2024: Foods (Basel, Switzerland)