Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation

This research effort aimed at isolating and phenotypically characterizing lactic acid bacteria (LAB) isolates from a spontaneous rye sourdough manufactured following traditional protocols, as well as at evaluating their antimicrobial and antifungal properties as key features for future industrial ap...

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Detalles Bibliográficos
Autores principales: Bartkiene, Elena, Lele, Vita, Ruzauskas, Modestas, Domig, Konrad J., Starkute, Vytaute, Zavistanaviciute, Paulina, Bartkevics, Vadims, Pugajeva, Iveta, Klupsaite, Dovile, Juodeikiene, Grazina, Mickiene, Ruta, Rocha, João Miguel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7023352/
https://www.ncbi.nlm.nih.gov/pubmed/31905993
http://dx.doi.org/10.3390/microorganisms8010064

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7023352/
https://www.ncbi.nlm.nih.gov/pubmed/31905993
http://dx.doi.org/10.3390/microorganisms8010064

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