Controlled Fermentation Using Autochthonous Lactobacillus plantarum Improves Antimicrobial Potential of Chinese Chives against Poultry Pathogens

Chinese chives (CC) are rich in several antimicrobial constituents including organosulfur compounds, phenolics, and saponins, among others. Herein, we fermented CC juice using an autochthonous isolate, Lactobacillus plantarum having antimicrobial effects against poultry pathogens toward formulating...

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Detalles Bibliográficos
Autores principales: Kothari, Damini, Lee, Woo-Do, Jung, Eun Sung, Niu, Kai-Min, Lee, Choong Hwan, Kim, Soo-Ki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7400581/
https://www.ncbi.nlm.nih.gov/pubmed/32645847
http://dx.doi.org/10.3390/antibiotics9070386

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7400581/
https://www.ncbi.nlm.nih.gov/pubmed/32645847
http://dx.doi.org/10.3390/antibiotics9070386

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