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 |