Antifungal and antibacterial effects of newly created lactic acid bacteria associations depending on cultivation media and duration of cultivation

BACKGROUND: The newly created associations of lactic acid bacteria (LAB) isolated from Armenian dairy products (yoghurt, sour cream and different varieties of cheese), as well as from the gastrointestinal tract of honeybees were screened according to their antifungal and antibacterial activity. RESU...

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Detalles Bibliográficos
Autores principales: Matevosyan, Lusine, Bazukyan, Inga, Trchounian, Armen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2019
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6525461/
https://www.ncbi.nlm.nih.gov/pubmed/31101075
http://dx.doi.org/10.1186/s12866-019-1475-x

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6525461/
https://www.ncbi.nlm.nih.gov/pubmed/31101075
http://dx.doi.org/10.1186/s12866-019-1475-x

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