共 9 条
[1]
Short communication: A sensitive method for qualitative screening of bile salt hydrolase-active lactobacilli based on thin-layer chromatography[J] C.F. Guo;L.W. Zhang;X. Han;J.Y. Li;M. Du;H.X. Yi;Z. Feng;Y.C. Zhang;X.R. Xu Journal of Dairy Science 2011,
[2]
Probiotic Bile Salt Hydrolase: Current Developments and Perspectives[J] Anil K. Patel;Reeta R. Singhania;Ashok Pandey;Sudhir B. Chincholkar Applied Biochemistry and Biotechnology 2010,
[3]
Acid; Bile; and Heat Tolerance of Free and Microencapsulated Probiotic Bacteria[J] W.K.Ding;N.P.Shah Journal of Food Science 2007,
[4]
Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese[J] M. Succi;P. Tremonte;A. Reale;E. Sorrentino;L. Grazia;S. Pacifico;R. Coppola FEMS Microbiology Letters 2005,
[5]
Acid and Bile Tolerance and Cholesterol Removal Ability of Lactobacilli Strains[J] M.T. Liong;N.P. Shah Journal of Dairy Science 2005,
[6]
Relevant factors for the preparation of freeze-dried lactic acid bacteria[J] Ana S. Carvalho;Joana Silva;Peter Ho;Paula Teixeira;F.Xavier Malcata;Paul Gibbs International Dairy Journal 2004,
[7]
The interaction between bacteria and bile[J] Máire Begley;Cormac G.M. Gahan;Colin Hill FEMS Microbiology Reviews 2004,
[8]
Lactic acid bacteria as functional starter cultures for the food fermentation industry[J] Frédéric Leroy;Luc De Vuyst Trends in Food Science & Technology 2003,
[9]
Screening of Lactic Acid Bacteria for Bile Salt Hydrolase Activity[J] H. Tanaka;K. Doesburg;T. Iwasaki;I. Mierau Journal of Dairy Science 1999,