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KHẢ NĂNG KHÁNG Vibrio spp. VÀ ĐẶC TÍNH PROBIOTIC CỦA Lactobacillus farciminis HN12

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Trịnh Thị Phương Thảo và CS. Tập 131, Số 2A, 2022 102 25. Akalu N, Assefa F, Dessalegn A. In vitro evaluation of lactic acid bacteria isolated from traditional fermented Shamita and Kocho for their desirable characteristics as probiotics. African Journal of Biotechnology. 2017;16(12):594–606. 26. Boke H, Aslim B, Alp G. The role of resistance to bile salts and acid tolerance of exopolysaccharides (EPSS) produced by yogurt starter bacteria. Archives of Biological Sciences. 2010;62(2):323–8. 27. Halami PM, Chandrashekar A, Nand K. Lactobacillus farciminis MD, a newer strain with potential for bacteriocin and antibiotic assay. Letters in Applied Microbiology. 2000;30:197– 202. 28. Guan X, Xu Q, Zheng Y, Qian L, Lin B. Screening and characterization of lactic acid bacterial strains that produce fermented milk and reduce cholesterol levels. Brazilian Journal of Microbiology 2017;48:730–9. 29. Tuo Y, Yu H, Ai L, Wu Z, Guo B, Chen W. Aggregation and adhesion properties of 22 Lactobacillus strains. Journal of Dairy Science. 2013;96(7):4252-7. 30. Ferreira CL, Grzeskowiak L, Collado MC, Salminen S. In vitro evaluation of Lactobacillus gasseri strains of infant origin on adhesion and aggregation of specific pathogens. Journal of Food Protection. 2011;74:1482-7. 31. Schillinger U, Guigas C, Holzapfel WH. In vitro adherence and other properties of lactobacilli used in probiotic yoghurt-like products. International Dairy Journal. 2005;15:1289-97. 32. Todorov SD, Botes M, Guigas C, Schillinger U, Wiid I, achsman MB, et al. Boza, a natural

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source of probiotic lactic acid bacteria. Journal of Applied Microbiology. 2008;104:465-77.