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Article

Probiotic features of Lactobacillus strains isolated from Ragusano and Pecorino Siciliano cheeses.

Food microbiology - 1 Sept 2015

Caggia C, De Angelis M, Pitino I, Pino A, Randazzo C L

Abstract excerpt

In the present study 177 Lactobacillus spp. strains, isolated from Ragusano and Pecorino Siciliano cheeses, were in vitro screened for probiotic traits, and their characteristics were compared to those of Lactobacillus rhamnosus GG, commercial strain. Based on acidic and bile salt resistance, thirteen Lactobacillus strains were selected. The multiplex-PCR application revealed that nine strains belonged to L....

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PMID: 25998823
DOI: 10.1016/j.fm.2015.03.010

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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