EVALUATION OF POTENTIAL PROBIOTIC CHARACTERS OF LACTOBACILLUS FERMENTUM
The present study aims to evaluate the probiotic potential characters isolated from palm wine and different fermented foods. The strains isolated from palm wine and sourdough were Lactobacillus fermentum and from cucumber was Pediococcus acidilactici which exhibited potential probiotic characters wh...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2019-06-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201902&vol=2&aid=4914 |