Identification and characterization of probiotic lactic acid bacteria isolated from traditional persian pickled vegetables
Background: The pickle, a traditional fermented product, is popular among Iranians. Much research has been conducted worldwide on this food group. Due to a lack of related data in Iran, this study was conducted to isolate and identify dominant lactic acid bacteria (LAB) in pickles and salted pickles...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Alemão |
| Publicado: |
German Medical Science GMS Publishing House
2017-09-01
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| Series: | GMS Hygiene and Infection Control |
| Assuntos: | |
| Acceso en liña: | http://www.egms.de/static/en/journals/dgkh/2017-12/dgkh000300.shtml |
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