Evaluation of the antimicrobial properties of potential probiotic lactic acid bacteria from raw and fermented cow milk
Abstract Lactic acid bacteria (LAB) comprise a diverse group of Gram-positive, non-spore-forming, non-motile, catalase-negative microorganisms that produce lactic acid as a major fermentation end product and are commonly associated with fermented foods. The aim of this study was to isolate, characte...
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| Asıl Yazarlar: | , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
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Nature Portfolio
2026-02-01
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| Seri Bilgileri: | Scientific Reports |
| Konular: | |
| Online Erişim: | https://doi.org/10.1038/s41598-026-39586-1 |
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