2024-03-28T13:00:06Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/499112021-07-28T12:07:13Zcom_10261_125com_10261_2col_10261_504
Manufacturing process influences properties of probiotic bacteria
Grzeskowiak, Lukasz
Isolauri, Erika
Salminen, Seppo
Gueimonde Fernández, Miguel
Probiotic bacteria
Lactobacillus rhamnosus GG
Mucus
1 página.
Production and manufacturing methods and the food earlier may Influence the properties of
probiotic strains, and have an impact on the outcome of clinical intervention studies. The aim of the present study was to establish whether the properties of a specific probiotic strain, Lactobacillus rhamnosus GG, may differ depending on the product and source of the strain.
Peer reviewed
2012-05-21T11:12:34Z
2012-05-21T11:12:34Z
2011-02-15
comunicación de congreso
http://purl.org/coar/resource_type/c_5794
Workshop of the European Network for Gastrointestinal Health Research (ENGIHR) (1. 2011. Braga, Portugal)
http://hdl.handle.net/10261/49911
en
open
European Science Foundation