Lactococcus lactis subsp. lactis isolated from fermented milk products and its antimicrobial potential

Lactococcus lactis subsp. lactis isolated from fermented milk products and its antimicrobial potential

The fermented milk samples (n = 25) were examined for the presence of lactic acid bacteria (LAB) with broad antimicrobial potential. Isolates were identified based on biochemical profiling. Antibacterial activity of the LAB was determined against Salmonella typhimurium, Staphylococcus aureus, Escher...

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Bibliographic Details
Main Authors: Ali Akbar, Muhammad Bilal Sadiq, Imran Ali, Muhammad Anwar, Niaz Muhammad, Javed Muhammad, Muhammad Shafee, Sami Ullah, Zareen Gul, Said Qasim, Shaikh Ahmad, Anil Kumar Anal
Format: Article
Language:English
Published: Taylor & Francis Group 2019-01-01
Series:CyTA - Journal of Food
Subjects:
foodborne pathogens
food safety
bacteriocin
lactic acid bacteria
protective culture study
Online Access:http://dx.doi.org/10.1080/19476337.2019.1575474

Internet

http://dx.doi.org/10.1080/19476337.2019.1575474

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