Probiotic Properties of Lactobacillus Species Isolated from Fermented Palm Sap in Thailand-Reference-Cited by-同舟云学术

Probiotic Properties of Lactobacillus Species Isolated from Fermented Palm Sap in Thailand

Published:2021-02-17 Issue:4 Volume:13 Page:957-969
ISSN:1867-1306
Container-title:Probiotics and Antimicrobial Proteins
language:en
Short-container-title:Probiotics & Antimicro. Prot.

Author:

Sornsenee Phoomjai,Singkhamanan Kamonnut,Sangkhathat Surasak,Saengsuwan Phanvasri,Romyasamit Chonticha^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Molecular Biology,Molecular Medicine,Microbiology

Link

https://link.springer.com/content/pdf/10.1007/s12602-021-09754-y.pdf

Reference55 articles.

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3. Mulaw G, Sisay Tessema T, Muleta D, Tesfaye A (2019) In vitro evaluation of probiotic properties of lactic acid bacteria isolated from some traditionally fermented ethiopian food products. Int J Microbiol 2019:7179514. https://doi.org/10.1155/2019/7179514

4. Coeuret V, Gueguen M, Vernoux JP (2004) Numbers and strains of lactobacilli in some probiotic products. Int J Food Microbiol 97:147–156. https://doi.org/10.1016/j.ijfoodmicro.2004.04.015

5. Kariyawasam KMGMM, Yang SJ, Lee N-K, Paik H-D (2020) Probiotic properties of Lactobacillus brevis KU200019 and synergistic activity with fructooligosaccharides in antagonistic activity against foodborne pathogens. Food Sci Anim Resour 40:297–310. https://doi.org/10.5851/kosfa.2020.e15

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