Genomic Characterization and Probiotic Potency of Bacillus sp. DU-106, a Highly Effective Producer of L-Lactic Acid Isolated From Fermented Yogurt

Bacillus sp. DU-106, a newly isolated member of Bacillus cereus group, exhibits the predominant ability to produce L-lactic acid. The probiotic potency of test strain revealed its survivability at acidic pH, bile salts and viability in simulated gastric juice in vitro. The acute oral toxicity test i...

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Detalles Bibliográficos
Autores principales: Li, Pan, Tian, Wenni, Jiang, Zhuo, Liang, Zuanhao, Wu, Xueyin, Du, Bing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6158304/
https://www.ncbi.nlm.nih.gov/pubmed/30294310
http://dx.doi.org/10.3389/fmicb.2018.02216

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6158304/
https://www.ncbi.nlm.nih.gov/pubmed/30294310
http://dx.doi.org/10.3389/fmicb.2018.02216

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