About: The potential probiotic Lactobacillus rhamnosus CTC1679 survives the passage through the gastrointestinal tract and its use as starter culture results in safe nutritionally enhanced fermented sausages.

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About: The potential probiotic Lactobacillus rhamnosus CTC1679 survives the passage through the gastrointestinal tract and its use as starter culture results in safe nutritionally enhanced fermented sausages. Goto Sponge NotDistinct Permalink

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scientific article published on 20 June 2014

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description	videnskabelig artikel (da) article científic (ca) article scientific (oc) articol științific (ro) articolo scientifico (it) artigo científico (gl) artigo científico (pt) artigo científico (pt-br) artikull shkencor (sq) artikulong pang-agham (tl) artykuł naukowy (pl) artículu científicu (ast) bilimsel makale (tr) scienca artikolo (eo) teaduslik artikkel (et) tieteellinen artikkeli (fi) tudományos cikk (hu) vedecký článok (sk) vetenskaplig artikel (sv) vitenskapelig artikkel (nb) vitskapeleg artikkel (nn) vědecký článek (cs) wetenschappelijk artikel (nl) wissenschaftlicher Artikel (de) επιστημονικό άρθρο (el) научна статия (bg) научная статья (ru) научни чланак (sr) מאמר מדעי (he) სამეცნიერო სტატია (ka) บทความทางวิทยาศาสตร์ (th) artikel ilmiah (id) bài báo khoa học (vi) naučni članak (sr-el) мақолаи илмӣ (tg-cyrl) научни чланак (sr-ec) article scientifique (fr) 2014 nî lūn-bûn (nan) 2014年の論文 (ja) 2014年学术文章 (zh-cn) 2014年学术文章 (zh-sg) 2014年学术文章 (zh-hans) 2014年学术文章 (wuu) 2014年学术文章 (zh-my) 2014年學術文章 (zh-hk) 2014年學術文章 (zh-tw) 2014年學術文章 (zh-hant) 2014年學術文章 (yue) 2014年學術文章 (zh-mo) 2014년 논문 (ko) artículo científico publicado en 2014 (es) наукова стаття, опублікована в червні 2014 (uk) 2014年学术文章 (zh) scientific article published on 20 June 2014 (en) scientific article published on 20 June 2014 (en-ca) scientific article published on 20 June 2014 (en-gb) مقالة علمية نشرت في 20 يونيو 2014 (ar) ২০ জুন ২০১৪-এ প্রকাশিত বৈজ্ঞানিক নিবন্ধ (bn)
publication date	wds:Q49996704-9BCED2E6-A265-416D-B848-D7ABF09BB2E8
publication date	2014-06-20 00:00:00Z (xsd:dateTime)
author name string	wds:Q49996704-6BA3460F-8F08-4AF5-A4A4-4B3120BD9C00
author name string	Raquel Rubio
rdfs:label	The potential probiotic Lactobacillus rhamnosus CTC1679 survives the passage through the gastrointestinal tract and its use as starter culture results in safe nutritionally enhanced fermented sausages. (en) The potential probiotic Lactobacillus rhamnosus CTC1679 survives the passage through the gastrointestinal tract and its use as starter culture results in safe nutritionally enhanced fermented sausages. (nl)
skos:prefLabel	The potential probiotic Lactobacillus rhamnosus CTC1679 survives the passage through the gastrointestinal tract and its use as starter culture results in safe nutritionally enhanced fermented sausages. (en) The potential probiotic Lactobacillus rhamnosus CTC1679 survives the passage through the gastrointestinal tract and its use as starter culture results in safe nutritionally enhanced fermented sausages. (nl)
name	The potential probiotic Lactobacillus rhamnosus CTC1679 survives the passage through the gastrointestinal tract and its use as starter culture results in safe nutritionally enhanced fermented sausages. (en) The potential probiotic Lactobacillus rhamnosus CTC1679 survives the passage through the gastrointestinal tract and its use as starter culture results in safe nutritionally enhanced fermented sausages. (nl)
author	wds:Q49996704-3CA27E6F-C2F5-4166-AE74-533306086103 wds:Q49996704-78E35736-642B-4CDB-B448-E245DBECC1C8 wds:Q49996704-9DB24732-C7E3-43F4-AF78-350825AA7C47
author	Margarita Garriga Teresa Aymerich Belén Martín
title	wds:Q49996704-1F29BC55-1C48-4800-BB04-BA15A2F5CB5D
title	The potential probiotic Lactobacillus rhamnosus CTC1679 survives the passage through the gastrointestinal tract and its use as starter culture results in safe nutritionally enhanced fermented sausages (en)
page(s)	wds:Q49996704-7156BD4F-5B42-4F0B-81D8-5653FA06F948
page(s)	55-60
instance of	wds:Q49996704-1FDDA101-C3A0-4936-B1BF-6571108E53CF
instance of	scholarly article
main subject	wds:Q49996704-5ED2676F-BD40-4F5F-8B79-289CFACDC578 wds:Q49996704-95981C32-C0D4-4F3D-896A-0D7A809FCE39
main subject	Lactobacillus rhamnosus probiotics
PubMed ID	wds:Q49996704-1B2C5E2C-F85F-415D-B77D-CE5AE70CD830
PubMed ID	http://rdf.ncbi.nlm.nih.gov/pubchem/reference/24998181
PubMed ID	24998181
published in	wds:Q49996704-C5A772CC-E42A-4D06-B0FC-175A4C12AF37
published in	International Journal of Food Microbiology
volume	wds:Q49996704-F387580C-6A92-445E-B00C-CEE7682F7E93
volume	186
DOI	wds:Q49996704-DD9F6FC6-B263-4ED8-AA40-8468246BB8AC
DOI	http://dx.doi.org/10.1016/J.IJFOODMICRO.2014.06.013
DOI	10.1016/J.IJFOODMICRO.2014.06.013
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q49996704
is cites work of	Food-Origin Lactic Acid Bacteria May Exhibit Probiotic Properties: Review The underexposed role of food matrices in probiotic products: Reviewing the relationship between carrier matrices and product parameters. Enhancing water stress tolerance improves fitness in biological control strains of Lactobacillus plantarum in plant environments. Health and Safety Considerations of Fermented Sausages

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