Probiotic potential of Lactobacillus strains isolated from Iranian traditional pickled garlic and using them in fermented olive
In this study, the dominant lactic acid bacteria (LAB) in pickled garlic was identified by biochemical tests and PCR technique. The LAB was used as the starter culture in the fermented olive, in order to produce the fermented olive with probiotic potential, longer shelf life and faster fermentation...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Plovdiv University Press
2021-05-01
|
| Series: | Journal of BioScience and Biotechnology |
| Subjects: | |
| Online Access: | https://editorial.uni-plovdiv.bg/index.php/JBB/article/view/338 |