In Vitro Evaluation of Probiotic Potential of Lactic Acid Bacteria Isolated from Yunnan De’ang Pickled Tea
Sign Up to like & getrecommendations! Published in 2018 at "Probiotics and Antimicrobial Proteins"
DOI: 10.1007/s12602-018-9395-x
Abstract: This study aimed to investigate the probiotic potential of lactic acid bacteria (LAB) strains isolated from De’ang pickled tea, a traditional food consumed by the De’ang nationality of Yunnan, China. Twenty-six LAB strains isolated from… read more here.
Keywords: probiotic potential; pickled tea; ang pickled; potential lactic ... See more keywords
Characterisation and probiotic potential of lactic acid bacteria isolated from Iranian traditional yogurts
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DOI: 10.1080/1828051x.2016.1222888
Abstract: Abstract Probiotics beneficially affect human health by improving the balance of intestinal microbiota and mucosal defence against pathogens. Many probiotic bacteria, mostly belong to the genera Lactobacillus, are used in commercial probiotic fermented milks throughout… read more here.
Keywords: probiotic potential; iranian traditional; potential lactic; acid bacteria ... See more keywords
Antimicrobial Activities and Biopreservation Potential of Lactic Acid Bacteria (LAB) from Raw Buffalo (Bubalus bubalis) Milk
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DOI: 10.1155/2023/8475995
Abstract: The aim of this study was to investigate the antimicrobial and biopreservation potential of lactic acid bacteria. The potential probiotic culture inhibited the growth of gram-positive and gram-negative foodborne pathogens in agar spot assay with… read more here.
Keywords: potential lactic; acid bacteria; lactic acid; raw buffalo ... See more keywords