From: Comparison of the effects of hyaluronidase and hyaluronic acid on probiotics growth
Taxon | Strain | Source | Reference |
---|---|---|---|
Lb. rhamnosus | LbGG | American Type Culture Collection | ATCC53103 |
Lb. casei | 491 | Provolone del Monaco cheese | [16] |
Lb. casei | 496 | Provolone del Monaco cheese | [16] |
Lb. pentosus | OM13 | Table olives | [17] |
Lb. rhamnosus | VT1 | Parmigiano Reggiano cheese | [18] |
Lb. rhamnosus | RBM526 | Parmigiano Reggiano cheese | [18] |
Lb. rhamnosus | RBT739 | Parmigiano Reggiano cheese | [18] |
St. macedonicus | 67 | Provolone del Monaco cheese | [19] |
St. thermophilus | 309 | Provolone del Monaco cheese | [19] |
St. thermophilus | 247 | Provolone del Monaco cheese | [19] |
St. thermophilus | 82A | Provolone del Monaco cheese | [19] |