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Isolation of acid tolerant lactic acid bacteria and evaluation of α-glucosidase inhibitory activity
In this study, lactic acid bacteria strains (LABs) were isolated from Korean traditional fermented food and examined as potential probiotics using in vitro methods. Ten LAB strains survived in de Man, Rogosa and Sharpe broth adjusted to pH 2.5 were tested for resistance to acidic conditions and bile...
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| 發表在: | Food Sci Biotechnol |
|---|---|
| Main Authors: | , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Springer Singapore
2020
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7347726/ https://ncbi.nlm.nih.gov/pubmed/32670666 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-020-00760-4 |
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