In-vitro antibacterial, antifungal, antioxidant and functional properties of Bacillus amyloliquefaciens

BACKGROUND: Food born pathogenic bacteria and filamentous fungi are able to grow on most foods, including natural foods, processed foods, and fermented foods and create considerable economic loss. The aim of this study was to determine the antibacterial, antifungal, antioxidant and functional proper...

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Pubblicato in:Ann Clin Microbiol Antimicrob
Autori principali: Kadaikunnan, Shine, Rejiniemon, Thankappan Sarasam, Khaled, Jamal M, Alharbi, Naiyf S, Mothana, Ramzi
Natura: Artigo
Lingua:Inglês
Pubblicazione: BioMed Central 2015
Soggetti:
Research
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC4342198/
https://ncbi.nlm.nih.gov/pubmed/25858278
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s12941-015-0069-1
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