Publications by authors named "Valerie Coeuret"
The aim was to select potentially probiotic lactobacilli from 88 strains isolated from unpasteurized milk and cheese products, and to incorporate these bacteria in a viable state into a soft cheese, without changing its quality. The survival of these bacteria was assessed in acidic and bile conditions, after freezing at -80 degrees C. Four strains from unpasteurized Camembert--two Lactobacillus plantarum strains and two Lb.
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- A study compared the Lactobacillus strains in probiotic products sold in Europe with the information on their labels, using advanced methods for accurate identification.
- While all products listed the Lactobacillus genus and species, five were mislabelled in terms of strain numbers and three in species accuracy, with some specific strains not detected at all.
- The findings highlight the importance of verifying both species and strain levels in probiotics to ensure safety and effectiveness, reinforcing the need for better control measures in the market.