Antimicrobial Characteristics of Lactic Acid Bacteria Isolated from Homemade Fermented Foods

Objective. Lactic acid bacteria (LAB) were isolated from fermented foods, such as glutinous rice dough, corn noodle, chili sauce, potherb mustard pickles, and stinky tofu, in northeast China. LAB strains with antimicrobial activities were screened, and seven of these Lactobacillus strains were ident...

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Detalles Bibliográficos
Autores principales: Ren, Dayong, Zhu, Jianwei, Gong, Shengjie, Liu, Hongyan, Yu, Hansong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6330816/
https://www.ncbi.nlm.nih.gov/pubmed/30687749
http://dx.doi.org/10.1155/2018/5416725

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6330816/
https://www.ncbi.nlm.nih.gov/pubmed/30687749
http://dx.doi.org/10.1155/2018/5416725

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