Screening of lactic acid bacteria isolated from fermented food as potential probiotics for aquacultured carp and amberjack
Author:
Publisher
Springer Science and Business Media LLC
Subject
Aquatic Science
Link
http://link.springer.com/article/10.1007/s12562-017-1150-9/fulltext.html
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3. Geis A, Singh J, Teuber M (1983) Potential of lactic streptococci to produce bacteriocin. Appl Environ Microbiol 45:205–211
4. Herich R, Levkut M (2002) Lactic acid bacteria, probiotics and immune system. Vet Med (Praha) 47:169–180
5. Huang Y, Adams MC (2004) In vitro assessment of the upper gastrointestinal tolerance of potential probiotic dairy propionibacteria. Int J Food Microbiol 91:253–260
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