| raw milk traditional italian ewe cheeses as a source of lactobacillus casei strains with acid-bile resistance and antigenotoxic properties. | twenty-five lactobacillus casei group strains isolated from ewe cheeses from abruzzo region, central italy, were identified by 16s rrna gene sequencing, differentiated by rapd-pcr analysis and characterized as in vitro for acid-bile tolerance and antigenotoxic properties. all the strains were very susceptible to simulated gastric fluid (ph 2.0) but most of them recovered viability (ca. 2-3 log-units) when transferred and maintained in simulated intestinal fluid (0.5% w/v bovine bile) for 3 h. so ... | 2008 | 18538879 |