In vitro Assessment of the Probiotic Properties and Bacteriocinogenic Potential of Pediococcus pentosaceus MZF16 Isolated From Artisanal Tunisian Meat “Dried Ossban”

Pediococcus pentosaceus MZF16 has been isolated from artisanal Tunisian meat so called “Dried Ossban,” an original ecological niche, and identified by MALDI-TOF mass spectrometry and 16S rDNA sequencing. This bacterium showed a high tolerance to gastric stress conditions, and toward bile salts. P. p...

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Detalles Bibliográficos
Autores principales: Zommiti, Mohamed, Bouffartigues, Emeline, Maillot, Olivier, Barreau, Magalie, Szunerits, Sabine, Sebei, Khaled, Feuilloley, Marc, Connil, Nathalie, Ferchichi, Mounir
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/PMC6238632/
https://www.ncbi.nlm.nih.gov/pubmed/30473681
http://dx.doi.org/10.3389/fmicb.2018.02607

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6238632/
https://www.ncbi.nlm.nih.gov/pubmed/30473681
http://dx.doi.org/10.3389/fmicb.2018.02607

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