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Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese
Six lactic acid bacterial (LAB) strains were isolated from traditionally fermented Xinjiang cheese and evaluated for functional and probiotic properties and potentials as starter cultures. The isolated six LAB strains comprised Lactobacillus rhamnosus (one strain), Lactobacillus helveticus (one stra...
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| Pubblicato in: | J Zhejiang Univ Sci B |
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| Autori principali: | , , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Zhejiang University Press
2016
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4980438/ https://ncbi.nlm.nih.gov/pubmed/27487805 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1631/jzus.B1500250 |
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