In-vitro antibacterial, antifungal, antioxidant and functional properties of Bacillus amyloliquefaciens

BACKGROUND: Food born pathogenic bacteria and filamentous fungi are able to grow on most foods, including natural foods, processed foods, and fermented foods and create considerable economic loss. The aim of this study was to determine the antibacterial, antifungal, antioxidant and functional proper...

Descripción completa

Detalles Bibliográficos
Autores principales: Kadaikunnan, Shine, Rejiniemon, Thankappan Sarasam, Khaled, Jamal M, Alharbi, Naiyf S, Mothana, Ramzi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2015
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4342198/
https://www.ncbi.nlm.nih.gov/pubmed/25858278
http://dx.doi.org/10.1186/s12941-015-0069-1

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4342198/
https://www.ncbi.nlm.nih.gov/pubmed/25858278
http://dx.doi.org/10.1186/s12941-015-0069-1

Ejemplares similares