Evaluation of Probiotic Potential of Bacteriocinogenic Lactic Acid Bacteria Strains Isolated from Meat Products
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DOI: 10.1007/s12602-018-9388-9
Abstract: In this study, the probiotic potential of five bacteriocin-producing lactic acid bacteria (LAB) strains, isolated from meat products, was investigated. They were presumptively identified as Lactococcus lactis subsp. cremoris CTC 204 and CTC 483, L.… read more here.
Keywords: probiotic potential; strains isolated; ctc 204; acid bacteria ... See more keywords