Milk fermented by Lactobacillus species from Brazilian artisanal cheese protect germ-free-mice against Salmonella Typhimurium infection - Acurcio, L B; Sandes, S H C; Bastos, R W; Sant'anna, F M; Pedroso, S H S P; Reis, D C; Nunes, Á C; Cassali, G D; Souza, M R; Nicoli, J R (Beneficial microbes, 2017)
Keywords: Animals; Brazil; Cheese - microbiology; Fermentation; Gastrointestinal Tract - metabolism; Gastrointestinal Tract - microbiology; Humans; Interferon-gamma - genetics; Interferon-gamma - immunology; Interleukin-17 - genetics; Interleukin-17 - immunology; Interleukin-5 - genetics; Interleukin-5 - immunology; Lactobacillus - isolation & purification; Lactobacillus - metabolism; Male; Mice; Milk - microbiology; Salmonella Infections - genetics; Salmonella Infections - immunology; Salmonella Infections - microbiology; Salmonella Infections - prevention & control; Salmonella typhimurium - physiology; Specific Pathogen-Free Organisms; Tumor Necrosis Factor-alpha - genetics; Tumor Necrosis Factor-alpha - immunology; protective effect; intestinal colonisation; probiotics