A carregar...
Probiotic and Antifungal Attributes of Levilactobacillus brevis MYSN105, Isolated From an Indian Traditional Fermented Food Pozha
The use of probiotics and antifungal capabilities of the lactic acid bacteria (LAB) isolated from different niches is a strategy to prepare functional cultures and biopreservatives for food/feed industries. In the present study, LAB strains isolated from an Indian traditional fermented food, Pozha,...
Na minha lista:
| Publicado no: | Front Microbiol |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Frontiers Media S.A.
2021
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8287902/ https://ncbi.nlm.nih.gov/pubmed/34290687 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2021.696267 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|