Isolation, Identification and Antibacterial Characteristics of <i>Lacticaseibacillus rhamnosus</i> YT
Pathogenic microorganisms have been detected in fermented food. Combining the enormous class of the pathogens and their continuously appearing mutants or novel species, it is important to select suitable and safe antibacterial agents for fermented food safety. Lactic acid bacteria (LAB) which produc...
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| Hlavní autoři: | , , , , , , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
MDPI AG
2024-08-01
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| Edice: | Foods |
| Témata: | |
| On-line přístup: | https://www.mdpi.com/2304-8158/13/17/2706 |
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