Examination of the technological properties of newly isolated strains of the genus Lactobacillus and possibilities for their application in the composition of starters

The ability of four Lactobacillus strains – Lactobacillus brevis LBRZ7 (isolated from fermented cabbage), Lactobacillus plantarum LBRZ12 (isolated from fermented cabbage), Lactobacillus fermentum LBRH9 (of human origin) and Lactobacillus casei ssp. rhamnosus LBRC11 (isolated from home-made cheese) –...

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Detalhes bibliográficos
Publicado no:Biotechnol Biotechnol Equip
Main Authors: Denkova, Rositsa, Ilieva, Svetla, Denkova, Zapryana, Georgieva, Ljubka, Krastanov, Albert
Formato: Artigo
Idioma:Inglês
Publicado em: Taylor & Francis 2014
Assuntos:
Articles; Food Biotechnology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC4433788/
https://ncbi.nlm.nih.gov/pubmed/26019534
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1080/13102818.2014.918701
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