Technological and functional characterization of non conventional Bifidobacterium lactis strains as potential probiotics to be used in the food industry.

LLORÉNS, R.; MATTARELLI P; PATRIGNANI F; REINHEIMER J.A.,; SIROLI, L.; LANCIOTTI R; BURNS, P.

Congreso; 5th International Conference on Microbial Diversity: Microbial diversity as a source of novelty: function, adaptation and exploitation (MD2019); 2019

Currently, the number 01 bifidobacteria strains used by the food industry is limited due to their poor technological properties.This have led to a ¡rea! interest In new Bifidobacterium strains characterised by functional and technological properties and no! only isolated from human sources. In This context, this work Is aimed to characterize, for their technological and biological/functional propenies, four novel bifidobacteria strains belonging to Bifidobacterium animalis subsp. lactis isolated from rabbit and oneBifidobacterium pseudolongum isolated from bovine rumen.