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Genome Analysis of Lactobacillus plantarum Isolated From Some Indian Fermented Foods for Bacteriocin Production and Probiotic Marker Genes

In this study, Lactobacillus plantarum strain DHCU70 isolated from dahi, a fermented milk product and L. plantarum strain DKP1 isolated from kinema, a fermented soybean food of India, respectively were evaluated for their bacteriocin production and probiotic properties. Both strains of L. plantarum...

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Detalles Bibliográficos
Autores principales:	Goel, Aditi, Halami, Prakash M., Tamang, Jyoti Prakash
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2020
Materias:	Microbiology
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7000354/ https://www.ncbi.nlm.nih.gov/pubmed/32063893 http://dx.doi.org/10.3389/fmicb.2020.00040

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