In vitro assessment of Pediococcus acidilactici Kp10 for its potential use in the food industry

BACKGROUND: Selection of a microbial strain for the incorporation into food products requires in vitro and in vivo evaluations. A bacteriocin-producing lactic acid bacterium (LAB), Pediococcus acidilactici Kp10, isolated from a traditional dried curd was assessed in vitro for its beneficial properti...

Descripción completa

Detalles Bibliográficos
Autores principales: Abbasiliasi, Sahar, Tan, Joo Shun, Bashokouh, Fatemeh, Ibrahim, Tengku Azmi Tengku, Mustafa, Shuhaimi, Vakhshiteh, Faezeh, Sivasamboo, Subhashini, Ariff, Arbakariya B.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2017
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5442676/
https://www.ncbi.nlm.nih.gov/pubmed/28535747
http://dx.doi.org/10.1186/s12866-017-1000-z

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5442676/
https://www.ncbi.nlm.nih.gov/pubmed/28535747
http://dx.doi.org/10.1186/s12866-017-1000-z

Ejemplares similares