{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,5]],"date-time":"2026-08-05T15:34:38Z","timestamp":1785944078800,"version":"3.56.0"},"reference-count":58,"publisher":"Elsevier BV","issue":"1","license":[{"start":{"date-parts":[[2022,1,1]],"date-time":"2022-01-01T00:00:00Z","timestamp":1640995200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2022,1,1]],"date-time":"2022-01-01T00:00:00Z","timestamp":1640995200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2022,12,1]],"date-time":"2022-12-01T00:00:00Z","timestamp":1669852800000},"content-version":"vor","delay-in-days":334,"URL":"http:\/\/www.elsevier.com\/open-access\/userlicense\/1.0\/"}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Protection"],"published-print":{"date-parts":[[2022,1]]},"DOI":"10.4315\/jfp-21-021","type":"journal-article","created":{"date-parts":[[2021,7,29]],"date-time":"2021-07-29T14:33:09Z","timestamp":1627569189000},"page":"112-121","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":25,"title":["Characterization and Evaluation of the Probiotic Potential In Vitro and In Situ of Lacticaseibacillus paracasei Isolated from Tenate Cheese"],"prefix":"10.1016","volume":"85","author":[{"given":"Reyna N.","family":"Falf\u00e1n-Cort\u00e9s","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nancy","family":"Mora-Pe\u00f1aflor","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Carlos A.","family":"G\u00f3mez-Aldapa","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Esmeralda","family":"Rangel-Vargas","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Otilio A.","family":"Acevedo-Sandoval","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Melit\u00f3n J.","family":"Franco-Fern\u00e1ndez","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7823-8954","authenticated-orcid":false,"given":"Javier","family":"Castro-Rosas","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.4315\/JFP-21-021_bb0010","doi-asserted-by":"crossref","first-page":"584183","DOI":"10.1155\/2015\/584183","article-title":"Antimicrobial activity of lactic acid bacteria in dairy products and gut: effect on pathogens","volume":"2015","author":"Arqu\u00e9s","year":"2015","journal-title":"BioMed Res. Int"},{"key":"10.4315\/JFP-21-021_bb0015","first-page":"1","article-title":"Lactic acid bacteria: classification and physiology","author":"Axelsson","year":"1993"},{"key":"10.4315\/JFP-21-021_bb0020","doi-asserted-by":"crossref","first-page":"97","DOI":"10.1016\/j.ijfoodmicro.2011.03.014","article-title":"Evaluation of the functional potential of Weissella and Lactobacillus isolates obtained from Nigerian traditional fermented foods and cow's intestine","volume":"147","author":"Ayeni","year":"2011","journal-title":"Int. J. Food Microbiol"},{"key":"10.4315\/JFP-21-021_bb0025","doi-asserted-by":"crossref","first-page":"695","DOI":"10.1016\/j.foodcont.2009.10.010","article-title":"Screening of potential probiotic properties of Lactobacillus fermentum isolated from traditional dairy products","volume":"21","author":"Bao","year":"2010","journal-title":"Food Control"},{"key":"10.4315\/JFP-21-021_bb0030","doi-asserted-by":"crossref","first-page":"135","DOI":"10.1016\/j.foodres.2012.10.004","article-title":"Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential","volume":"50","author":"Bautista-Gallego","year":"2013","journal-title":"Food Res. Int"},{"key":"10.4315\/JFP-21-021_bb0035","doi-asserted-by":"crossref","first-page":"760298","DOI":"10.1155\/2013\/760298","article-title":"Probiotic potential and safety properties of Lactobacillus plantarum from Slovak Bryndza cheese","volume":"2013","author":"Belicov\u00e1","year":"2013","journal-title":"Biomed. Res. Int"},{"key":"10.4315\/JFP-21-021_bb0040","doi-asserted-by":"crossref","first-page":"278","DOI":"10.1016\/j.ijfoodmicro.2007.08.015","article-title":"Safety assessment of dairy microorganisms: the Lactobacillus genus","volume":"126","author":"Bernardeau","year":"2008","journal-title":"Int. J. Food Microbiol"},{"key":"10.4315\/JFP-21-021_bb0045","doi-asserted-by":"crossref","first-page":"289","DOI":"10.1007\/s13213-017-1258-2","article-title":"In vitro assessment of safety and probiotic potential characteristics of Lactobacillus strains isolated from water buffalo Mozzarella cheese","volume":"67","author":"Casarotti","year":"2017","journal-title":"Ann. Microbiol"},{"key":"10.4315\/JFP-21-021_bb0050","doi-asserted-by":"crossref","first-page":"35","DOI":"10.1111\/j.1365-2672.1996.tb03279.x","article-title":"Antimicrobial activity of lactic acid bacteria isolated from goat's milk and artisanal cheeses: characteristics of a bacteriocin produced by Lactobacillus curvatus IFPL105","volume":"81","author":"Casla","year":"1996","journal-title":"J. Appl. Bacteriol"},{"key":"10.4315\/JFP-21-021_bb0055","doi-asserted-by":"crossref","first-page":"108852","DOI":"10.1016\/j.foodres.2019.108852","article-title":"Technological strategies ensuring the safe arrival of beneficial microorganisms to the gut: from food processing and storage to their passage through the gastrointestinal tract","volume":"129","author":"Cassani","year":"2020","journal-title":"Food Res. Int"},{"key":"10.4315\/JFP-21-021_bb0060","series-title":"Performance standards for antimicrobial susceptibility testing. M100, 30th ed","author":"Clinical and Laboratory Standards Institute","year":"2020"},{"key":"10.4315\/JFP-21-021_bb0065","doi-asserted-by":"crossref","first-page":"472","DOI":"10.3168\/jds.S0022-0302(99)75256-2","article-title":"Bile salt hydrolase activity of three strains of Lactobacillus acidophilus","volume":"82","author":"Corzo","year":"1999","journal-title":"J. Dairy Sci"},{"key":"10.4315\/JFP-21-021_bb0070","doi-asserted-by":"crossref","first-page":"96","DOI":"10.1016\/j.foodcont.2015.01.013","article-title":"Characterization and evaluation of lactic acid bacteria isolated from goat milk","volume":"53","author":"De Almeida J\u00fanior","year":"2015","journal-title":"Food Control"},{"issue":"Suppl. 2","key":"10.4315\/JFP-21-021_bb0075","doi-asserted-by":"crossref","first-page":"S35","DOI":"10.1017\/S0007114512004011","article-title":"Sources, isolation, characterization and evaluation of probiotics","volume":"109","author":"Fontana","year":"2013","journal-title":"Br. J. Nutr"},{"key":"10.4315\/JFP-21-021_bb0080","doi-asserted-by":"crossref","first-page":"84","DOI":"10.3923\/crb.2010.84.88","article-title":"Isolation and phenotypic characterization of Lactobacillus species from various dairy products","volume":"3","author":"Forouhandeh","year":"2010","journal-title":"Curr. Res. Bacteriol"},{"key":"10.4315\/JFP-21-021_bb0085","doi-asserted-by":"crossref","first-page":"979","DOI":"10.3390\/ani11040979","article-title":"Bacteriocins from lactic acid bacteria. A powerful alternative as antimicrobials, probiotics, and immunomodulators in veterinary medicine","volume":"11","author":"Hern\u00e1ndez-Gonz\u00e1lez","year":"2021","journal-title":"Animals (Basel)"},{"key":"10.4315\/JFP-21-021_bb0090","doi-asserted-by":"crossref","first-page":"506","DOI":"10.1038\/nrgastro.2014.66","article-title":"Expert consensus document: The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic","volume":"11","author":"Hill","year":"2014","journal-title":"Nat. Rev. Gastroenterol. Hepatol"},{"key":"10.4315\/JFP-21-021_bb0095","first-page":"405","article-title":"Probiotics and their beneficial effects against various diseases","volume":"27","author":"Iqbal","year":"2014","journal-title":"Pak. J. Pharm. Sci"},{"key":"10.4315\/JFP-21-021_bb0100","doi-asserted-by":"crossref","first-page":"52","DOI":"10.1080\/87559129.2014.961075","article-title":"Implications of antibiotic resistance in probiotics","volume":"31","author":"Jose","year":"2015","journal-title":"Food Rev. Int"},{"key":"10.4315\/JFP-21-021_bb0105","doi-asserted-by":"crossref","first-page":"80","DOI":"10.1046\/j.1440-1711.2000.00886.x","article-title":"Survival and therapeutic potential of probiotic organisms with reference to Lactobacillus acidophilus and Bifidobacterium spp","volume":"78","author":"Kailasapathy","year":"2000","journal-title":"Immunol. Cell Biol"},{"key":"10.4315\/JFP-21-021_bb0110","doi-asserted-by":"crossref","first-page":"481651","DOI":"10.5402\/2013\/481651","article-title":"Health benefits of probiotics: a review","volume":"2013","author":"Kechagia","year":"2013","journal-title":"ISRN Nutr"},{"key":"10.4315\/JFP-21-021_bb0115","doi-asserted-by":"crossref","first-page":"927","DOI":"10.1016\/j.jfda.2018.01.002","article-title":"Benefaction of probiotics for human health: a review","volume":"26","author":"Kerry","year":"2018","journal-title":"J. Food Drug Anal"},{"key":"10.4315\/JFP-21-021_bb0120","doi-asserted-by":"crossref","first-page":"1369","DOI":"10.1007\/s10068-018-0360-y","article-title":"Evaluation of probiotic potential and anti-hyperglycemic properties of a novel Lactobacillus strain isolated from water kefir grains","volume":"27","author":"Koh","year":"2018","journal-title":"Food Sci. Biotechnol"},{"key":"10.4315\/JFP-21-021_bb0125","first-page":"115","article-title":"16S\/23S rRNA sequencing","author":"Lane","year":"1991"},{"key":"10.4315\/JFP-21-021_bb0130","doi-asserted-by":"crossref","first-page":"3622","DOI":"10.3168\/jds.2014-9265","article-title":"Probiotic potential of selected lactic acid bacteria strains isolated from Brazilian kefir grains","volume":"98","author":"Leite","year":"2015","journal-title":"J. Dairy Sci"},{"key":"10.4315\/JFP-21-021_bb0135","author":"Mac Faddin","year":"1990"},{"key":"10.4315\/JFP-21-021_bb0140","doi-asserted-by":"crossref","first-page":"281","DOI":"10.1016\/j.ijfoodmicro.2005.03.008","article-title":"Antibiotic resistance in food lactic acid bacteria\u2014a review","volume":"105","author":"Mathur","year":"2005","journal-title":"Int. J. Food Microbiol"},{"key":"10.4315\/JFP-21-021_bb0145","doi-asserted-by":"crossref","first-page":"119","DOI":"10.1017\/S0022029911000884","article-title":"Probiotic potential of Lactobacillus spp. isolated from Brazilian regional ovine cheese","volume":"79","author":"Meira","year":"2012","journal-title":"J. Dairy Res"},{"issue":"Suppl. 2","key":"10.4315\/JFP-21-021_bb0150","doi-asserted-by":"crossref","first-page":"S51","DOI":"10.1017\/S0007114512005211","article-title":"Isolation, identification and characterisation of three novel probiotic strains (Lactobacillus paracasei CNCM I-4034, Bifidobacterium breve CNCM I-4035 and Lactobacillus rhamnosus CNCM I-4036) from the faeces of exclusively breast-fed infants","volume":"109","author":"Mu\u00f1oz-Quezada","year":"2013","journal-title":"Br. J. Nutr"},{"key":"10.4315\/JFP-21-021_bb0155","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1146\/annurev-food-022811-101255","article-title":"Aerobic respiration metabolism in lactic acid bacteria and uses in biotechnology","volume":"3","author":"Pedersen","year":"2012","journal-title":"Annu. Rev. Food Sci. Technol"},{"key":"10.4315\/JFP-21-021_bb0160","first-page":"1","article-title":"Probiotics and food safety: an evidence-based review","volume":"5","author":"Peivasteh-Roudsari","year":"2019","journal-title":"J. Food Saf. Hyg"},{"key":"10.4315\/JFP-21-021_bb0165","doi-asserted-by":"crossref","first-page":"286390","DOI":"10.1155\/2014\/286390","article-title":"Preliminary evaluation of probiotic properties of Lactobacillus strains isolated from Sardinian dairy products","volume":"2014","author":"Pisano","year":"2014","journal-title":"Biomed. Res. Int"},{"key":"10.4315\/JFP-21-021_bb0170","doi-asserted-by":"crossref","first-page":"102","DOI":"10.1016\/j.foodchem.2017.01.052","article-title":"Isolation, characterization and evaluation of the probiotic potential of a novel Lactobacillus strain isolated from Feta-type cheese","volume":"226","author":"Plessas","year":"2017","journal-title":"Food Chem"},{"key":"10.4315\/JFP-21-021_bb0175","doi-asserted-by":"crossref","first-page":"270","DOI":"10.1016\/j.bj.2017.06.008","article-title":"Probiotic potential of lactobacilli with antagonistic activity against pathogenic strains: an in vitro validation for the production of inhibitory substances","volume":"40","author":"Prabhurajeshwar","year":"2017","journal-title":"Biomed. J"},{"key":"10.4315\/JFP-21-021_bb0180","doi-asserted-by":"crossref","first-page":"531","DOI":"10.1051\/dst\/2009029","article-title":"Phenotypic and genotypic characterization of lactobacilli from Churpi cheese","volume":"89","author":"Prashant","year":"2009","journal-title":"Dairy Sci. Technol"},{"key":"10.4315\/JFP-21-021_bb0185","author":"Prescott","year":"1999"},{"key":"10.4315\/JFP-21-021_bb0190","first-page":"991","article-title":"Probiotic potential of thermotolerant lactic acid bacteria strains isolated from cooked meat products","volume":"20","author":"Ramirez-Chavarin","year":"2013","journal-title":"Int. Food Res. J"},{"key":"10.4315\/JFP-21-021_bb0195","doi-asserted-by":"crossref","first-page":"101","DOI":"10.1016\/j.foodcont.2013.06.049","article-title":"Natamycin efficiency for controlling yeast growth in models systems and on cheese surfaces","volume":"35","author":"Resa","year":"2014","journal-title":"Food Control"},{"issue":"5","key":"10.4315\/JFP-21-021_bb0200","doi-asserted-by":"crossref","first-page":"126","DOI":"10.3390\/microorganisms7050126","article-title":"Members of the Lactobacillus genus complex (LGC) as opportunistic pathogens: a review","volume":"7","author":"Rossi","year":"2019","journal-title":"Microorganisms"},{"key":"10.4315\/JFP-21-021_bb0205","doi-asserted-by":"crossref","first-page":"81","DOI":"10.1007\/s13213-012-0447-2","article-title":"Antimicrobial compounds produced by probiotic Lactobacillus brevis isolated from dairy products","volume":"63","author":"Rushdy","year":"2013","journal-title":"Ann. Microbiol"},{"key":"10.4315\/JFP-21-021_bb0210","doi-asserted-by":"crossref","first-page":"217","DOI":"10.1007\/s12602-012-9117-8","article-title":"The genus Lactobacillus: a taxonomic update","volume":"4","author":"Salvetti","year":"2012","journal-title":"Probiotics Antimicrob. Proteins"},{"key":"10.4315\/JFP-21-021_bb0215","first-page":"678","article-title":"Bacteriocins and lactic acid bacteria\u2014a minireview","volume":"5","author":"Savadogo","year":"2006","journal-title":"Afr. J. Biotechnol"},{"key":"10.4315\/JFP-21-021_bb0220","doi-asserted-by":"crossref","first-page":"927268","DOI":"10.1155\/2014\/927268","article-title":"Probiotic potential of Lactobacillus strains with antimicrobial activity against some human pathogenic strains","volume":"2014","author":"Shokryazdan","year":"2014","journal-title":"Biomed. Res. Int"},{"key":"10.4315\/JFP-21-021_bb0225","first-page":"362","article-title":"Phenotypic and genotypic characterization of indigenous Lactobacillus community from traditional Istrian ewe's cheese","volume":"50","author":"Skelin","year":"2012","journal-title":"Food Technol. Biotechnol"},{"key":"10.4315\/JFP-21-021_bb0230","doi-asserted-by":"crossref","first-page":"129","DOI":"10.1016\/j.femsle.2005.01.037","article-title":"Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese","volume":"244","author":"Succi","year":"2005","journal-title":"FEMS Microbiol. Lett"},{"key":"10.4315\/JFP-21-021_bb0235","doi-asserted-by":"crossref","first-page":"2725","DOI":"10.1093\/molbev\/mst197","article-title":"MEGA6: molecular evolutionary genetics analysis version 6.0","volume":"30","author":"Tamura","year":"2013","journal-title":"Mol. Biol. Evol"},{"key":"10.4315\/JFP-21-021_bb0240","doi-asserted-by":"crossref","first-page":"570344","DOI":"10.3389\/fnut.2020.570344","article-title":"Paraprobiotics and postbiotics of probiotic lactobacilli, their positive effects on the host and action mechanisms: a review","volume":"7","author":"Teame","year":"2020","journal-title":"Front. Nutr"},{"key":"10.4315\/JFP-21-021_bb0245","doi-asserted-by":"crossref","first-page":"469","DOI":"10.1111\/1471-0307.12354","article-title":"Probiotics\u2014the journey continues","volume":"69","author":"Thomas","year":"2016","journal-title":"Int. J. Dairy Technol"},{"key":"10.4315\/JFP-21-021_bb0250","doi-asserted-by":"crossref","first-page":"5987","DOI":"10.1021\/jf900668n","article-title":"Application of natural antimicrobials for food preservation","volume":"57","author":"Tiwari","year":"2009","journal-title":"J. Agric. Food Chem"},{"key":"10.4315\/JFP-21-021_bb0255","article-title":"Functional anatomy of prokaryotic and eukaryotic cells, chap. 4","author":"Tortora","year":"2017"},{"key":"10.4315\/JFP-21-021_bb0260","doi-asserted-by":"crossref","first-page":"681","DOI":"10.1016\/j.lwt.2016.01.002","article-title":"Technological, phenotypic and genotypic characterization of lactobacilli from Graviera Kritis PDO Greek cheese, manufactured at two traditional dairies","volume":"68","author":"Tsafrakidou","year":"2016","journal-title":"LWT - Food Sci. Technol"},{"key":"10.4315\/JFP-21-021_bb0265","first-page":"173","article-title":"Probiotic properties of lactobacilli","author":"Valdez","year":"2001"},{"key":"10.4315\/JFP-21-021_bb0270","doi-asserted-by":"crossref","first-page":"1678","DOI":"10.1016\/j.lwt.2007.10.008","article-title":"Usefulness of a set of simple in vitro tests for the screening and identification of probiotic candidate strains for dairy use","volume":"41","author":"Vinderola","year":"2008","journal-title":"LWT - Food Sci. Technol"},{"key":"10.4315\/JFP-21-021_bb0275","article-title":"The genera of lactic acid bacteria, vol. 2","author":"Wood","year":"1995"},{"key":"10.4315\/JFP-21-021_bb0280","doi-asserted-by":"crossref","first-page":"857","DOI":"10.1111\/1541-4337.12532","article-title":"Progress in microencapsulation of probiotics: a review","volume":"19","author":"Yao","year":"2020","journal-title":"Compr. Rev. Food Sci. Food Saf"},{"key":"10.4315\/JFP-21-021_bb0285","doi-asserted-by":"crossref","first-page":"194","DOI":"10.3923\/ijds.2008.194.199","article-title":"Isolation of lactic acid bacteria with probiotic potential from camel milk","volume":"3","author":"Yateem","year":"2008","journal-title":"Int. J. Dairy Sci"},{"key":"10.4315\/JFP-21-021_bb0290","doi-asserted-by":"crossref","first-page":"1033","DOI":"10.1016\/j.fm.2011.02.009","article-title":"Characterization and probiotic potential of Lactobacillus plantarum strains isolated from cheeses","volume":"28","author":"Zago","year":"2011","journal-title":"Food Microbiol"},{"key":"10.4315\/JFP-21-021_bb0295","first-page":"37","article-title":"Estudio microbiol\u00f3gico de queso fresco adicionado con el probi\u00f3tico Saccharomyces boulardii,","author":"Zamora","year":"2012"}],"container-title":["Journal of Food Protection"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0362028X2205623X?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0362028X2205623X?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/meridian.allenpress.com\/jfp\/article-pdf\/85\/1\/112\/3001680\/i0362-028x-85-1-112.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"syndication"},{"URL":"https:\/\/meridian.allenpress.com\/jfp\/article-pdf\/85\/1\/112\/3001680\/i0362-028x-85-1-112.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,6]],"date-time":"2025-10-06T22:30:19Z","timestamp":1759789819000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0362028X2205623X"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,1]]},"references-count":58,"journal-issue":{"issue":"1","published-print":{"date-parts":[[2022,1]]}},"alternative-id":["S0362028X2205623X"],"URL":"https:\/\/doi.org\/10.4315\/jfp-21-021","relation":{},"ISSN":["0362-028X"],"issn-type":[{"value":"0362-028X","type":"print"}],"subject":[],"published":{"date-parts":[[2022,1]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Characterization and Evaluation of the Probiotic Potential In Vitro and In Situ of Lacticaseibacillus paracasei Isolated from Tenate Cheese","name":"articletitle","label":"Article Title"},{"value":"Journal of Food Protection","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.4315\/JFP-21-021","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"Copyright \u00a9 2022 International Association for Food Protection. Published by Elsevier Inc. All rights reserved.","name":"copyright","label":"Copyright"}]}}