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Biochemical and Genomic Characterization of Two New Strains of <i>Lacticaseibacillus paracasei</i> Isolated from the Traditional Corn-Based Beverage of South Africa, Mahewu, and Their Comparison with Strains Isolated from Kefir Grains

<i>Lacticaseibacillus paracasei</i> (formerly <i>Lactobacillus paracasei</i>) is a nomadic lactic acid bacterium (LAB) that inhabits a wide variety of ecological niches, from fermented foodstuffs to host-associated microenvironments. Many of the isolated <i>L. paracasei</i> strains have been used as...

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Principais autores: Konstantin V. Moiseenko, Anna V. Begunova, Olga S. Savinova, Olga A. Glazunova, Irina V. Rozhkova, Tatyana V. Fedorova
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2023-01-01
Serier:Foods
Fag:
<i>Lacticaseibacillus paracasei</i>
mahewu
kefir grains
genome sequencing
antibacterial activity
milk fermentation
Online adgang:https://www.mdpi.com/2304-8158/12/1/223
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