Identification and characterization of probiotic lactic acid bacteria isolated from traditional persian pickled vegetables

Background: The pickle, a traditional fermented product, is popular among Iranians. Much research has been conducted worldwide on this food group. Due to a lack of related data in Iran, this study was conducted to isolate and identify dominant lactic acid bacteria (LAB) in pickles and salted pickles...

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Detalles Bibliográficos
Autores principales: Soltan Dallal, M.M., Zamaniahari, S., Davoodabadi, A., Hosseini, M., Rajabi, Z.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: German Medical Science GMS Publishing House 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5627144/
https://www.ncbi.nlm.nih.gov/pubmed/28989854
http://dx.doi.org/10.3205/dgkh000300

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5627144/
https://www.ncbi.nlm.nih.gov/pubmed/28989854
http://dx.doi.org/10.3205/dgkh000300

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