The autochthonous Lactobacillus brevis strain D6, isolated from smoked fresh cheese, carries a 45-kDa S-layer protein. Strain D6 has shown adhesion to extracellular matrix proteins and to Caco-2 intestinal epithelial cells, as well as immunomodulatory potential and beneficial milk technological properties. Hence, it could be used as a potential probiotic starter culture for cheese production.
CITATION STYLE
Kant, R., Uroić, K., Hynönen, U., Kos, B., Šušković, J., & Palva, A. (2016). Genome sequence of Lactobacillus brevis strain D6, isolated from smoked fresh cheese. Genome Announcements, 4(2). https://doi.org/10.1128/genomeA.00264-16
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