Examination of the technological properties of newly isolated strains of the genus Lactobacillus and possibilities for their application in the composition of starters

The ability of four Lactobacillus strains – Lactobacillus brevis LBRZ7 (isolated from fermented cabbage), Lactobacillus plantarum LBRZ12 (isolated from fermented cabbage), Lactobacillus fermentum LBRH9 (of human origin) and Lactobacillus casei ssp. rhamnosus LBRC11 (isolated from home-made cheese) –...

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Detalles Bibliográficos
Autores principales: Denkova, Rositsa, Ilieva, Svetla, Denkova, Zapryana, Georgieva, Ljubka, Krastanov, Albert
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taylor & Francis 2014
Materias:
Articles; Food Biotechnology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4433788/
https://www.ncbi.nlm.nih.gov/pubmed/26019534
http://dx.doi.org/10.1080/13102818.2014.918701

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4433788/
https://www.ncbi.nlm.nih.gov/pubmed/26019534
http://dx.doi.org/10.1080/13102818.2014.918701

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