Probiotic and Antifungal Attributes of Levilactobacillus brevis MYSN105, Isolated From an Indian Traditional Fermented Food Pozha

The use of probiotics and antifungal capabilities of the lactic acid bacteria (LAB) isolated from different niches is a strategy to prepare functional cultures and biopreservatives for food/feed industries. In the present study, LAB strains isolated from an Indian traditional fermented food, Pozha,...

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Detalles Bibliográficos
Autores principales: Somashekaraiah, Rakesh, Mottawea, Walid, Gunduraj, Adithi, Joshi, Udit, Hammami, Riadh, Sreenivasa, M. Y.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8287902/
https://www.ncbi.nlm.nih.gov/pubmed/34290687
http://dx.doi.org/10.3389/fmicb.2021.696267

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8287902/
https://www.ncbi.nlm.nih.gov/pubmed/34290687
http://dx.doi.org/10.3389/fmicb.2021.696267

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