Evaluation of probiotic and antifungal properties of the predominant LAB isolated from oat sourdough
Evaluation of probiotic and antifungal properties of the lactic acid bacteria (LAB) isolated from different sourdoughs is so important to prepare microbial cultures for fermentation industries. In the present study, a predominant LAB was isolated from oat sourdough through the back-slopping process,...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Islamic Azad University, Tabriz Branch
2020-03-01
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| Series: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://jfh.iaut.ac.ir/article_671043_1e9a6201f8bc4a3c0f1e8b68ca683930.pdf |