Isolation and Identification of Lactococcus lactis and Weissella cibaria Strains from Fermented Beetroot and an Investigation of Their Properties as Potential Starter Cultures and Probiotics

The presence of certain microorganisms in dairy products or silage is highly desirable. Among them are probiotic strains of lactic acid bacteria (LAB), which show many beneficial features, including antimicrobial properties that support the development of beneficial microflora; in addition, owing to...

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Detalles Bibliográficos
Autores principales: Maślak, Ewelina, Złoch, Michał, Arendowski, Adrian, Sugajski, Mateusz, Janczura, Izabela, Rudnicka, Joanna, Walczak-Skierska, Justyna, Buszewska-Forajta, Magdalena, Rafińska, Katarzyna, Pomastowski, Paweł, Białczak, Dorota, Buszewski, Bogusław
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368051/
https://www.ncbi.nlm.nih.gov/pubmed/35954024
http://dx.doi.org/10.3390/foods11152257

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368051/
https://www.ncbi.nlm.nih.gov/pubmed/35954024
http://dx.doi.org/10.3390/foods11152257

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