In vitro assessment of Pediococcus acidilactici Kp10 for its potential use in the food industry

BACKGROUND: Selection of a microbial strain for the incorporation into food products requires in vitro and in vivo evaluations. A bacteriocin-producing lactic acid bacterium (LAB), Pediococcus acidilactici Kp10, isolated from a traditional dried curd was assessed in vitro for its beneficial properti...

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Detalhes bibliográficos
Publicado no:BMC Microbiol
Main Authors: Abbasiliasi, Sahar, Tan, Joo Shun, Bashokouh, Fatemeh, Ibrahim, Tengku Azmi Tengku, Mustafa, Shuhaimi, Vakhshiteh, Faezeh, Sivasamboo, Subhashini, Ariff, Arbakariya B.
Formato: Artigo
Idioma:Inglês
Publicado em: BioMed Central 2017
Assuntos:
Research Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC5442676/
https://ncbi.nlm.nih.gov/pubmed/28535747
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s12866-017-1000-z
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