Identification and characterization of probiotic lactic acid bacteria isolated from traditional persian pickled vegetables

Background: The pickle, a traditional fermented product, is popular among Iranians. Much research has been conducted worldwide on this food group. Due to a lack of related data in Iran, this study was conducted to isolate and identify dominant lactic acid bacteria (LAB) in pickles and salted pickles...

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書誌詳細

出版年:	GMS Hygiene and Infection Control
主要な著者:	Soltan Dallal, M.M., Zamaniahari, S., Davoodabadi, A., Hosseini, M., Rajabi, Z.
フォーマット:	論文
言語:	ドイツ語
出版事項:	German Medical Science GMS Publishing House 2017-09-01
主題:	pickled vegetables lactic acid bacteria probiotic
オンライン･アクセス:	http://www.egms.de/static/en/journals/dgkh/2017-12/dgkh000300.shtml