{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,26]],"date-time":"2025-10-26T14:40:42Z","timestamp":1761489642052,"version":"3.28.0"},"reference-count":27,"publisher":"American Dairy Science Association","issue":"7","license":[{"start":{"date-parts":[[2015,7,1]],"date-time":"2015-07-01T00:00:00Z","timestamp":1435708800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2019,1,14]],"date-time":"2019-01-14T00:00:00Z","timestamp":1547424000000},"content-version":"vor","delay-in-days":1293,"URL":"http:\/\/www.elsevier.com\/open-access\/userlicense\/1.0\/"}],"funder":[{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia"},{"name":"Fundo Regional da Ci\u00eancia e Tecnologia"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Dairy Science"],"published-print":{"date-parts":[[2015,7]]},"DOI":"10.3168\/jds.2015-9420","type":"journal-article","created":{"date-parts":[[2015,4,25]],"date-time":"2015-04-25T17:07:38Z","timestamp":1429981658000},"page":"4377-4383","source":"Crossref","is-referenced-by-count":28,"title":["Short communication: Latin-style fresh cheese enhances lactic acid bacteria survival but not Listeria monocytogenes resistance under in vitro simulated gastrointestinal conditions"],"prefix":"10.3168","volume":"98","author":[{"given":"C.C.G.","family":"Silva","sequence":"first","affiliation":[]},{"given":"M.F.P.","family":"Domingos-Lopes","sequence":"additional","affiliation":[]},{"given":"V.A.F.","family":"Magalh\u00e3es","sequence":"additional","affiliation":[]},{"given":"D.A.S.R.","family":"Freitas","sequence":"additional","affiliation":[]},{"given":"M.C.","family":"Coelho","sequence":"additional","affiliation":[]},{"given":"H.J.D.","family":"Rosa","sequence":"additional","affiliation":[]},{"given":"M.L.N.E.","family":"Dapkevicius","sequence":"additional","affiliation":[]}],"member":"1747","reference":[{"key":"10.3168\/jds.2015-9420_bib0005","doi-asserted-by":"crossref","first-page":"448","DOI":"10.1111\/1471-0307.12141","article-title":"Influence of dairy practices on the capacity of probiotic bacteria to overcome simulated gastric digestion","volume":"67","author":"Burns","year":"2014","journal-title":"Int. J. Dairy Technol."},{"key":"10.3168\/jds.2015-9420_bib0010","doi-asserted-by":"crossref","first-page":"759","DOI":"10.1046\/j.1365-2672.1998.00407.x","article-title":"Development and application of an in vitro methodology to determine the transit tolerance of potentially probiotic Lactobacillus and Bifidobacterium species in the upper human gastrointestinal tract","volume":"84","author":"Charteris","year":"1998","journal-title":"J. Appl. Microbiol."},{"key":"10.3168\/jds.2015-9420_bib0015","doi-asserted-by":"crossref","first-page":"53","DOI":"10.1016\/j.ijfoodmicro.2014.08.029","article-title":"Control of Listeria monocytogenes in fresh cheese using protective lactic acid bacteria","volume":"191","author":"Coelho","year":"2014","journal-title":"Int. J. Food Microbiol."},{"key":"10.3168\/jds.2015-9420_bib0020","doi-asserted-by":"crossref","first-page":"487","DOI":"10.1016\/S0958-6946(98)00073-9","article-title":"Selection of probiotic strains for human applications","volume":"8","author":"Collins","year":"1998","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2015-9420_bib0025","doi-asserted-by":"crossref","first-page":"56","DOI":"10.1016\/j.jconrel.2012.06.003","article-title":"Microencapsulation of probiotics for gastrointestinal delivery","volume":"162","author":"Cook","year":"2012","journal-title":"J. Control. Release"},{"key":"10.3168\/jds.2015-9420_bib0030","doi-asserted-by":"crossref","first-page":"1192","DOI":"10.1111\/1541-4337.12109","article-title":"Functional beverages: The emerging side of functional foods commercial trends, research, and health implications","volume":"13","author":"Corbo","year":"2014","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"10.3168\/jds.2015-9420_bib0035","doi-asserted-by":"crossref","first-page":"73","DOI":"10.1016\/j.ifset.2013.04.001","article-title":"Effect of high pressure processing on volatile compound profile of a starter-free fresh cheese","volume":"19","author":"Evert-Arriagada","year":"2013","journal-title":"Innov. Food Sci. Emerg. Technol."},{"year":"2002","series-title":"Guidelines for the Evaluation of Probiotics in Food","key":"10.3168\/jds.2015-9420_bib0040"},{"key":"10.3168\/jds.2015-9420_bib0045","doi-asserted-by":"crossref","first-page":"558","DOI":"10.3168\/jds.2011-4705","article-title":"Survival of lactic acid bacteria from fermented milks in an in vitro digestion model exploiting sequential incubation in human gastric and duodenum juice","volume":"95","author":"Faye","year":"2012","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2015-9420_bib0050","doi-asserted-by":"crossref","first-page":"4745","DOI":"10.3390\/ijerph110504745","article-title":"Microorganisms with claimed probiotic properties: An overview of recent literature","volume":"11","author":"Fijan","year":"2014","journal-title":"Int. J. Environ. Res. Public Health"},{"key":"10.3168\/jds.2015-9420_bib0055","doi-asserted-by":"crossref","first-page":"1379","DOI":"10.3168\/jds.S0022-0302(99)75363-4","article-title":"Evaluation of Cheddar cheese as a food carrier for delivery of a probiotic strain to the gastrointestinal tract","volume":"82","author":"Gardiner","year":"1999","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2015-9420_bib0060","doi-asserted-by":"crossref","first-page":"29","DOI":"10.1208\/s12249-013-0027-1","article-title":"A review of the advancements in probiotic delivery: Conventional vs. non-conventional formulations for intestinal flora supplementation","volume":"15","author":"Govender","year":"2014","journal-title":"AAPS PharmSciTech"},{"key":"10.3168\/jds.2015-9420_bib0065","doi-asserted-by":"crossref","first-page":"19","DOI":"10.1016\/j.fm.2012.11.004","article-title":"A comprehensive approach to determine the probiotic potential of human-derived Lactobacillus for industrial use","volume":"34","author":"Gregoret","year":"2013","journal-title":"Food Microbiol."},{"key":"10.3168\/jds.2015-9420_bib0070","doi-asserted-by":"crossref","first-page":"71","DOI":"10.1016\/0168-1605(96)00992-0","article-title":"Assessment of alimentary exposure to Listeria monocytogenes.","volume":"30","author":"Hitchins","year":"1996","journal-title":"Int. J. Food Microbiol."},{"key":"10.3168\/jds.2015-9420_bib0075","doi-asserted-by":"crossref","first-page":"2803","DOI":"10.3168\/jds.S0022-0302(04)73408-6","article-title":"Molecular subtyping and tracking of Listeria monocytogenes in latin-style fresh-cheese processing plants","volume":"87","author":"Kabuki","year":"2004","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2015-9420_bib0080","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.fm.2011.08.008","article-title":"Selective enumeration of probiotic microorganisms in cheese","volume":"29","author":"Karimi","year":"2012","journal-title":"Food Microbiol."},{"key":"10.3168\/jds.2015-9420_bib0085","doi-asserted-by":"crossref","first-page":"465","DOI":"10.1016\/j.foodres.2010.09.010","article-title":"Protective effect of whey cheese matrix on probiotic strains exposed to simulated gastrointestinal conditions","volume":"44","author":"Madureira","year":"2011","journal-title":"Food Res. Int."},{"key":"10.3168\/jds.2015-9420_bib0090","doi-asserted-by":"crossref","first-page":"531","DOI":"10.1016\/j.jff.2012.02.014","article-title":"In vitro evaluation of physiological probiotic properties of different lactic acid bacteria strains of dairy and human origin","volume":"4","author":"Monteagudo-Mera","year":"2012","journal-title":"J. Funct. Foods"},{"key":"10.3168\/jds.2015-9420_bib0095","doi-asserted-by":"crossref","first-page":"390","DOI":"10.1016\/j.ijfoodmicro.2010.12.029","article-title":"Probiotic assessment of Enterococcus faecalis CP58 isolated from human gut","volume":"145","author":"Nueno-Palop","year":"2011","journal-title":"Int. J. Food Microbiol."},{"key":"10.3168\/jds.2015-9420_bib0100","doi-asserted-by":"crossref","first-page":"57","DOI":"10.1016\/j.fm.2012.02.013","article-title":"Survival of Lactobacillus rhamnosus strains inoculated in cheese matrix during simulated human digestion","volume":"31","author":"Pitino","year":"2012","journal-title":"Food Microbiol."},{"key":"10.3168\/jds.2015-9420_bib0105","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1016\/j.ijfoodmicro.2013.05.027","article-title":"The effect of milk components and storage conditions on the virulence of Listeria monocytogenes as determined by a Caco-2 cell assay","volume":"166","author":"Pricope-Ciolacu","year":"2013","journal-title":"Int. J. Food Microbiol."},{"key":"10.3168\/jds.2015-9420_bib0110","doi-asserted-by":"crossref","first-page":"343","DOI":"10.1016\/j.foodcont.2013.09.044","article-title":"Assessment of potential probiotic properties and multiple bacteriocin encoding-genes of the technological performing strain Enterococcus faecium MMRA","volume":"37","author":"Rehaiem","year":"2014","journal-title":"Food Contr."},{"key":"10.3168\/jds.2015-9420_bib0115","doi-asserted-by":"crossref","first-page":"573","DOI":"10.1111\/jam.12388","article-title":"Technological properties of bacteriocin-producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese","volume":"116","author":"Ribeiro","year":"2014","journal-title":"J. Appl. Microbiol."},{"key":"10.3168\/jds.2015-9420_bib0120","doi-asserted-by":"crossref","first-page":"87","DOI":"10.1186\/1471-2180-9-87","article-title":"Evaluation of the passage of Lactobacillus gasseri K7 and bifidobacteria from the stomach to intestines using a single reactor model","volume":"9","author":"Ritter","year":"2009","journal-title":"BMC Microbiol."},{"key":"10.3168\/jds.2015-9420_bib0125","doi-asserted-by":"crossref","first-page":"1289","DOI":"10.1016\/j.idairyj.2004.12.008","article-title":"In vitro adherence and other properties of lactobacilli used in probiotic yoghurt-like products","volume":"15","author":"Schillinger","year":"2005","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2015-9420_bib0130","doi-asserted-by":"crossref","first-page":"M375","DOI":"10.1111\/j.1750-3841.2008.00882.x","article-title":"Comparative evaluation of yogurt and low-fat Cheddar cheese as delivery media for probiotic Lactobacillus casei.","volume":"73","author":"Sharp","year":"2008","journal-title":"J. Food Sci."},{"key":"10.3168\/jds.2015-9420_bib0135","doi-asserted-by":"crossref","first-page":"1905","DOI":"10.3168\/jds.S0022-0302(00)75065-X","article-title":"Viability of probiotic (Bifidobacterium, Lactobacillus acidophilus and Lactobacillus casei) and nonprobiotic microflora in Argentinian Fresco cheese","volume":"83","author":"Vinderola","year":"2000","journal-title":"J. Dairy Sci."}],"container-title":["Journal of Dairy Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S002203021500274X?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S002203021500274X?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S002203021500274X","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2024,11,8]],"date-time":"2024-11-08T21:31:11Z","timestamp":1731101471000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S002203021500274X"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2015,7]]},"references-count":27,"journal-issue":{"issue":"7","published-print":{"date-parts":[[2015,7]]}},"alternative-id":["S002203021500274X"],"URL":"https:\/\/doi.org\/10.3168\/jds.2015-9420","relation":{},"ISSN":["0022-0302"],"issn-type":[{"type":"print","value":"0022-0302"}],"subject":[],"published":{"date-parts":[[2015,7]]}}}