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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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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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AIMS Press
2021
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| 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 |