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Table 1 Strains used in this study and source of isolation

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]