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Galuppini E.,Istituto Zooprofibttico Sperimentale Delia Lombardia e dellEmilia Romagna | Losio A.N.,Istituto Zooprofibttico Sperimentale Delia Lombardia e dellEmilia Romagna | Saehi F.,Istituto Zooprofibttico Sperimentale Delia Lombardia e dellEmilia Romagna | Peroni C.P.S.,Istituto Zooprofibttico Sperimentale Delia Lombardia e dellEmilia Romagna | And 4 more authors.
Industrie Alimentari | Year: 2011

In recent years, the interest on functional foods increased among consumers, hand in hand with trend to choose traditional foods. In this work, 426 lactic strains isolated on MRS agar and M17 agar from Silter DOP, a traditional Italian cheese, were identified with molecular methods (ARDRA and RiboPrinter) and then tested to verify their characteristics of probiosis by bacteriocins production assay against 8 different pathogens and adhesion assay on Caco-2 cells culture. 64% of tested strains showed bacteriocin production capability. 77% of bacteriocins producers strains gave also positive results to adhesion assay. Therefore nearly 50% of different strains belonging to Silter DOP cheese endogenous lactic flora demonstrated to have n vitro potential properties able to produce health and wellness improvement in consumers. Results of this study gave a scientific documentation that allows to consider this cheese as probiotic. Source

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