Identification of Lactobacillus plantarum TW29-1 isolated from Iranian fermented cereal-dairy product (Yellow Zabol Kashk): probiotic characteristics, antimicrobial activity and safety evaluation
Mahboobe Saboktakin-Rizi, Behrooz Alizadeh Behbahani, Mohammad Hojjati, Mohammad Noshad
Topics & Concepts
ProbioticLactobacillus plantarumListeria monocytogenesMicrobiologyStaphylococcus aureusFood scienceAntimicrobialEscherichia coliFermentationStrain (injury)Pseudomonas aeruginosaBiologyBacteriaFermentation in food processingChemistryLactic acidBiochemistryGeneGeneticsAnatomyProbiotics and Fermented FoodsAnimal Nutrition and PhysiologyGut microbiota and health