Table 1.

Inventory of bacterial strains used in the in vitro work of this chapter.

Strain	Source/reference
Candida albicans SC5314	Martin et al.44
L. bulgaricus AMB-1	Yoghurt
L. casei ATCC334	American Tissue Culture Collection
L. casei MCJ	Fermented food
L. casei Shirota	Commercial probiotic product
L. helveticus 1807	Commercial probiotic product
L. parabuchneri AB17	Fermented food
L. parabuchneri NM63-3	Fermented food
L. paracasei LMG12586	Belgian Coordinated Collections of microorganisms
L. pentosus KCA1	Anukam et al.21
L. pentosus LMG10755	Belgian Coordinated Collections of microorganisms
L. plantarum 5057	Danielsen, 200245
L. plantarum LMG1284	Belgian Coordinated Collections of microorganisms
L. plantarum CMPG5300	Malik et al.46
L. plantarum WCFS1	Kleerebezem et al.20
L. reuteri RC-14	Chan et al. 1984 & 1985, Reid & Bruce 2001, Reid & Reid 199928,47–49/ ATCC
L. rhamnosus GG	Kankainen et al.19