{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,24]],"date-time":"2026-08-24T15:52:00Z","timestamp":1787586720831,"version":"build-2736575974"},"reference-count":32,"publisher":"Cambridge University Press (CUP)","issue":"2","license":[{"start":{"date-parts":[[2020,5,13]],"date-time":"2020-05-13T00:00:00Z","timestamp":1589328000000},"content-version":"unspecified","delay-in-days":12,"URL":"https:\/\/www.cambridge.org\/core\/terms"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Dairy Research"],"published-print":{"date-parts":[[2020,5]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>In this research paper we describe the technological properties of beneficial lactic acid bacteria (LAB) obtained from a dairy production chain and the development of a fermented milk produced with <jats:italic>Lactobacillus casei<\/jats:italic> MRUV6. Fifteen LAB isolates (<jats:italic>Lactobacillus<\/jats:italic> sp., <jats:italic>Pediococcus<\/jats:italic> sp. and <jats:italic>Weissela<\/jats:italic> sp.) presented acidifying abilities (pH ranges from 0.73 to 2.11), were able to produce diacetyl (except by 5 isolates) and exopolysaccharides, and two were proteolytic. <jats:italic>L. casei<\/jats:italic> MRUV6 was selected for producing a fermented milk, stored up to 35 d at 4 and 10\u00b0C. Counts on MRS agar with added vancomycin (10 mg\/l) and MRS agar with added bile salts (1.5% w\/v) ranged from 9.7 to 9.9 log CFU\/g, independently of the tested conditions, indicating stability and intestinal resistance of <jats:italic>L. casei<\/jats:italic> MRUV6, despite some significant differences (<jats:italic>P<\/jats:italic> &lt; 0.05). The study demonstrated the technological potential of a potential probiotic candidate strain, <jats:italic>L. casei<\/jats:italic> MRUV6, to be used as a starter culture in the dairy industry.<\/jats:p>","DOI":"10.1017\/s0022029920000308","type":"journal-article","created":{"date-parts":[[2020,5,13]],"date-time":"2020-05-13T07:40:44Z","timestamp":1589355644000},"page":"259-262","source":"Crossref","is-referenced-by-count":4,"title":["Technological properties of beneficial bacteria from the dairy environment and development of a fermented milk with the beneficial strain <i>Lactobacillus casei<\/i> MRUV6"],"prefix":"10.1017","volume":"87","author":[{"given":"Monique","family":"Colombo","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Svetoslav D.","family":"Todorov","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Antonio F.","family":"Carvalho","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lu\u00eds A.","family":"Nero","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"56","published-online":{"date-parts":[[2020,5,13]]},"reference":[{"key":"S0022029920000308_ref24","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2013.00396"},{"key":"S0022029920000308_ref16","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2013-7551"},{"key":"S0022029920000308_ref19","doi-asserted-by":"publisher","DOI":"10.1002\/elsc.201100125"},{"key":"S0022029920000308_ref3","first-page":"1","volume-title":"Dairy Starter Cultures","author":"Cogan","year":"1996"},{"key":"S0022029920000308_ref7","doi-asserted-by":"publisher","DOI":"10.1007\/s42770-020-00227-y"},{"key":"S0022029920000308_ref21","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2018.01.027"},{"key":"S0022029920000308_ref28","doi-asserted-by":"publisher","DOI":"10.1533\/9781845692612"},{"key":"S0022029920000308_ref18","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2011.07.002"},{"key":"S0022029920000308_ref12","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2008.07.008"},{"key":"S0022029920000308_ref5","doi-asserted-by":"publisher","DOI":"10.1186\/s12866-018-1356-8"},{"key":"S0022029920000308_ref9","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2014.00766"},{"key":"S0022029920000308_ref29","first-page":"3","volume-title":"Trends in Vital Food and Control Engineering","volume":"1","author":"Valero","year":"2012"},{"key":"S0022029920000308_ref17","doi-asserted-by":"publisher","DOI":"10.3109\/1040841X.2010.536522"},{"key":"S0022029920000308_ref13","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2013.00202"},{"key":"S0022029920000308_ref25","doi-asserted-by":"publisher","DOI":"10.4161\/gmic.1.3.12127"},{"key":"S0022029920000308_ref11","unstructured":"FAO\/WHO (2006) Health and nutritional properties and guidelines for evaluation. 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