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dc.contributor.author
Carasi, Paula
dc.contributor.author
Malamud, Mariano
dc.contributor.author
Serradell, María de los Ángeles
dc.date.available
2022-05-16T18:05:18Z
dc.date.issued
2021-12
dc.identifier.citation
Carasi, Paula; Malamud, Mariano; Serradell, María de los Ángeles; Potentiality of Food-Isolated Lentilactobacillus kefiri Strains as Probiotics: State-of-Art and Perspectives; Springer; Current Microbiology; 79; 1; 12-2021; 1-11
dc.identifier.issn
0343-8651
dc.identifier.uri
http://hdl.handle.net/11336/157656
dc.description.abstract
Lentilactobacillus kefri is one of the main lactic acid bacteria species in kefr and it was also isolated from other fermented foods. Numerous strains have been isolated and characterized regarding its potential as probiotics for the development of novel functional foods. To our knowledge this is the frst review focused on highlighting safety aspects and health beneficial effects reported for L. kefri strains. Several L. kefri strains lack of transmissible antibiotic resistance genes, are tolerant tothe harsh conditions of the gastrointestinal environment, and could resist diferent preservation procedures. Moreover, many of the isolated strains have shown antimicrobial activity against pathogens and their toxins, exhibited immunomodulatory activity as well as induced some benefcial efects at metabolic level. Regarding all the scientifc evidence, certain L. kefiri strains emerge as excellent candidates to be applied to the development of both food supplements and new fermented foods with health-promoting properties. However, the availability of genomic information is still very limited, so much more work must be done in order to explore the potentiality of L. kefiri as a probiotic and a source of bioactive metabolites.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
HEALTH-PROMOTING PROPERTIES
dc.subject
FUNCTIONAL FOOD
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SAFETY
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IMMUNOMODULATION
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Biología Celular, Microbiología
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Ciencias Biológicas
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CIENCIAS NATURALES Y EXACTAS
dc.title
Potentiality of Food-Isolated Lentilactobacillus kefiri Strains as Probiotics: State-of-Art and Perspectives
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2022-04-26T20:23:45Z
dc.journal.volume
79
dc.journal.number
1
dc.journal.pagination
1-11
dc.journal.pais
Alemania
dc.journal.ciudad
Berlin
dc.description.fil
Fil: Carasi, Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Estudios Inmunológicos y Fisiopatológicos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Instituto de Estudios Inmunológicos y Fisiopatológicos; Argentina
dc.description.fil
Fil: Malamud, Mariano. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas. Cátedra de Microbiología General; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina
dc.description.fil
Fil: Serradell, María de los Ángeles. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas. Cátedra de Microbiología General; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina
dc.journal.title
Current Microbiology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/10.1007/s00284-021-02728-x
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s00284-021-02728-x
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