Isolation, identification and potential probiotic characterization of lactic acid bacteria from Thai traditional fermented food

The probiotic potential of lactic acid bacteria (LAB) isolated from Thai traditional fermented food was investigated. Forty-two samples were collected from four markets in Phra Nakhon Si Ayutthaya Province. Out of 50 isolated LAB, 6 (a3, f4, f8, K1, K4 and K9) obtained from pla-ra and bamboo shoot p...

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Detalles Bibliográficos
Autor principal: Suwannaphan, Sunisa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: AIMS Press 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8712534/
https://www.ncbi.nlm.nih.gov/pubmed/35071941
http://dx.doi.org/10.3934/microbiol.2021026

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8712534/
https://www.ncbi.nlm.nih.gov/pubmed/35071941
http://dx.doi.org/10.3934/microbiol.2021026

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