Assessment of the Antimicrobial Potentiality and Functionality of Lactobacillus plantarum Strains Isolated from the Conventional Inner Mongolian Fermented Cheese Against Foodborne Pathogens

Lactobacillus plantarum are amongst the diversified lactic acid bacteria (LAB) species which are being utilized abundantly in the food industry. Numerous L. plantarum strains have been reported to produce several antimicrobial compounds. Diacetyl, hydrogen peroxide, organic acids, as well as bacteri...

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Detalles Bibliográficos
Autores principales: Muhammad, Zafarullah, Ramzan, Rabia, Abdelazez, Amro, Amjad, Adnan, Afzaal, Muhammad, Zhang, Shanshan, Pan, Siyi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6631976/
https://www.ncbi.nlm.nih.gov/pubmed/31117307
http://dx.doi.org/10.3390/pathogens8020071

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6631976/
https://www.ncbi.nlm.nih.gov/pubmed/31117307
http://dx.doi.org/10.3390/pathogens8020071

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