Physiological, Morphological and Antioxidant Responses of <i>Pediococcus pentosaceus</i> R1 and <i>Lactobacillus fermentum</i> R6 Isolated from Harbin Dry Sausages to Oxidative Stress
As functional starter cultures and potential probiotics, the ability of lactic acid bacteria to resist oxidative stress is essential to maintain viability and functional properties. This study investigates the effects of H<sub>2</sub>O<sub>2</sub> at different concentrations...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-05-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/6/1203 |