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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]