Controlled Fermentation Using Autochthonous Lactobacillus plantarum Improves Antimicrobial Potential of Chinese Chives against Poultry Pathogens

Chinese chives (CC) are rich in several antimicrobial constituents including organosulfur compounds, phenolics, and saponins, among others. Herein, we fermented CC juice using an autochthonous isolate, Lactobacillus plantarum having antimicrobial effects against poultry pathogens toward formulating...

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Bibliografiske detaljer
Udgivet i:Antibiotics (Basel)
Main Authors: Kothari, Damini, Lee, Woo-Do, Jung, Eun Sung, Niu, Kai-Min, Lee, Choong Hwan, Kim, Soo-Ki
Format: Artigo
Sprog:Inglês
Udgivet: MDPI 2020
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Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7400581/
https://ncbi.nlm.nih.gov/pubmed/32645847
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/antibiotics9070386
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