Isolation, Identification and Antibacterial Characteristics of <i>Lacticaseibacillus rhamnosus</i> YT

Pathogenic microorganisms have been detected in fermented food. Combining the enormous class of the pathogens and their continuously appearing mutants or novel species, it is important to select suitable and safe antibacterial agents for fermented food safety. Lactic acid bacteria (LAB) which produc...

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Bibliographic Details

Published in:	Foods
Main Authors:	Chengran Guan, Feng Li, Peng Yu, Xuan Chen, Yongqi Yin, Dawei Chen, Ruixia Gu, Chenchen Zhang, Bo Pang
Format:	Article
Language:	English
Published:	MDPI AG 2024-08-01
Subjects:	<i>Lacticaseibacillus rhamnosus</i> YT fermented food safety biopreservation antibacterial characteristic
Online Access:	https://www.mdpi.com/2304-8158/13/17/2706