Effect of growth time on the surface and adhesion properties of Lactobacillus rhamnosus GG

Journal Article Effect of growth time on the surface and adhesion properties of Lactobacillus rhamnosus GG Get access G. Deepika, G. Deepika Department of Food Biosciences, The University of Reading, Reading, Berkshire, UK Search for other works by this author on: Oxford Academic Google Scholar R.J. Green, R.J. Green Reading School of Pharmacy, The University of Reading, Reading, Berkshire, UK Search for other works by this author on: Oxford Academic Google Scholar R.A. Frazier, R.A. Frazier Department of Food Biosciences, The University of Reading, Reading, Berkshire, UK Search for other works by this author on: Oxford Academic Google Scholar D. Charalampopoulos D. Charalampopoulos Department of Food Biosciences, The University of Reading, Reading, Berkshire, UK Dimitris Charalampopoulos, Department of Food Biosciences, The University of Reading, PO Box 226, Whiteknights, Reading RG6 6AP, UK. E‐mail: d.charalampopoulos@reading.ac.uk Search for other works by this author on: Oxford Academic Google Scholar Journal of Applied Microbiology, Volume 107, Issue 4, 1 October 2009, Pages 1230–1240, https://doi.org/10.1111/j.1365-2672.2009.04306.x Published: 01 October 2009 Article history Received: 15 November 2008 Revision received: 11 February 2009 Accepted: 20 February 2009 Published: 01 October 2009