Antipathogenic and probiotic potential of Lactobacillus brevis strains newly isolated from Algerian artisanal cheeses
Yasmina Ait Chait, Aynur Gunenc, Farah Hosseinian, Farida Bendali
Topics & Concepts
Lactobacillus brevisProbioticFood scienceListeria monocytogenesMicrobiologySalmonellaBiologyLactobacillusEscherichia coliAntioxidantBacteriaLactic acidFermentationBiochemistryLactobacillus plantarumGeneGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesGut microbiota and health