Identification and in vitro assessment of potential probiotic characteristics and antibacterial effects of Lactobacillus plantarum subsp. plantarum SKI19, a bacteriocinogenic strain isolated from Thai fermented pork sausage-Reference-Cited by-同舟云学术

Identification and in vitro assessment of potential probiotic characteristics and antibacterial effects of Lactobacillus plantarum subsp. plantarum SKI19, a bacteriocinogenic strain isolated from Thai fermented pork sausage

Published:2018-06-06 Issue:7 Volume:55 Page:2774-2785
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Botthoulath Viengvilaiphone,Upaichit Apichat^ORCID,Thumarat Uschara

Funder

The Higher Education Research Promotion and the Thailand’s Education Hub for Southern Region of ASEAN countries Project Office of the Higher Education Commission

The Graduate School, Prince of Songkla University

The Thailand Research Fund and the Commission on Higher Education

the Research and Development Office, Prince of Songkla University

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-018-3201-3/fulltext.html

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