Probiotic potential of Lactobacillus plantarum DMR14 for preserving and extending shelf life of fruits and fruit juice

The harmful effects of chemical preservatives are driving the need for natural ones. To meet this demand, probiotic lactic acid bacteria (LAB) were isolated from fermented oats in this study. The goals of this study were to separate and identify probiotic LAB from fermented oats, to determine how ef...

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Detalles Bibliográficos
Autores principales: Islam, Shirmin, Biswas, Suvro, Jabin, Tabassum, Moniruzzaman, Md., Biswas, Jui, Uddin, Md. Salah, Akhtar-E-Ekram, Md., Elgorban, Abdallah M., Ghodake, Gajanan, Syed, Asad, Saleh, Md. Abu, Zaman, Shahriar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10361358/
https://www.ncbi.nlm.nih.gov/pubmed/37484375
http://dx.doi.org/10.1016/j.heliyon.2023.e17382

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10361358/
https://www.ncbi.nlm.nih.gov/pubmed/37484375
http://dx.doi.org/10.1016/j.heliyon.2023.e17382

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