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. 2020 May 14;10:7976. doi: 10.1038/s41598-020-64705-x

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 199928,4749/ ATCC
L. rhamnosus GG Kankainen et al.19
HHS Vulnerability Disclosure