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...
Saved in:
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Artigo |
| Language: | Inglês |
| Published: |
MDPI AG
2024-08-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/17/2706 |
| Tags: |
No Tags, Be the first to tag this record!
|