Non-traditional sources for isolation of lactic acid bacteria

Author:

Teneva-Angelova Tsvetanka,Beshkova Dora

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology

Reference35 articles.

1. Abegaz K (2014) Isolation, characterization and identification of lactic acid bacteria involved in traditional fermentation of borde, an Ethiopian cereal beverage. Int J Food Nutr Sci 1:7–15

2. Alemayehu D, Hannon JA, McAuliffe O, Ross RP (2014) Characterization of plant-derived lactococci on the basis of their volatile compounds profile when grown in milk. Int J Food Microbiol 172:57–61. doi: 10.1016/j.ijfoodmicro.2013.11.024

3. Baradaran A, Foo HL, Sieo CC, Rahim RA (2012) Isolation, identification and characterization of lactic acid bacteria from Polygonum minus. Roum Biotechnol Lett 17:7245–7252

4. Barnes J, Anderson LA, Phillipson JD (2001) St John’s wort (Hypericum perforatum L.): a review of its chemistry, pharmacology and clinical properties. J Pharm Pharmacol 53:583–600

5. Cakir I (2010) Antibacterial and antifungal activities of some lactic acid bacteria isolated from naturally fermented herbs. J Food Agric Environ 8:223–226

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