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Original Article

Effect of Lactobacilli on the Ecology of the Gastro-intestinal Microbiota Cultured in the SHIME Reactor

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Pages 79-89 | Received 16 Feb 1995, Published online: 11 Jul 2009

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Pavan Kumar, M. K. Chatli, Akhilesh K. Verma, Nitin Mehta, O. P. Malav, Devendra Kumar & Neelesh Sharma. (2017) Quality, functionality, and shelf life of fermented meat and meat products: A review. Critical Reviews in Food Science and Nutrition 57:13, pages 2844-2856.
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M. Rouhi, S. Sohrabvandi & A.M. Mortazavian. (2013) Probiotic Fermented Sausage: Viability of Probiotic Microorganisms and Sensory Characteristics. Critical Reviews in Food Science and Nutrition 53:4, pages 331-348.
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Pia Kontula, Lode Nollet, Maria Saarela, Terttu Vilpponen-Salmela, Willy Verstraete, Tiina Mattila-Sandholm & Atte von Wright. (2002) The Effect of Lactulose on the Survival of Lactobacillus rhamnosus in the Simulator of the Human Intestinal Microbial Ecosystem (SHIME) and in vivo. Microbial Ecology in Health and Disease 14:2, pages 90-96.
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Lode J. A. Nollet, Dora I. Pereira, Willy Verstraete. (1999) Effect of a Probiotic Bile Salt Hydrolytic Lactobacillus reuteri on the Human Gastrointestinal Microbiota as Simulated in the SHIME Reactor System. Microbial Ecology in Health and Disease 11:1, pages 13-21.
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I. Mainville, Y. Arcand & E.R. Farnworth. (2005) A dynamic model that simulates the human upper gastrointestinal tract for the study of probiotics. International Journal of Food Microbiology 99:3, pages 287-296.
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M Alander, I De Smet, L Nollet, W Verstraete, A von Wright & T Mattila-Sandholm. (1999) The effect of probiotic strains on the microbiota of the Simulator of the Human Intestinal Microbial Ecosystem (SHIME). International Journal of Food Microbiology 46:1, pages 71-79.
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