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,...

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Bibliografische gegevens
Gepubliceerd in:Front Microbiol
Hoofdauteurs: Somashekaraiah, Rakesh, Mottawea, Walid, Gunduraj, Adithi, Joshi, Udit, Hammami, Riadh, Sreenivasa, M. Y.
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Frontiers Media S.A. 2021
Onderwerpen:
Microbiology
Online toegang: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
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