Molecular identification of lactic acid bacteria from traditional fermented foods and screening exopolysaccharide production by using food wastes
Author:
Funder
Bilimsel Araştırma Projeleri, Erciyes Üniversitesi
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s12223-024-01187-8.pdf
Reference51 articles.
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3. Azari Anpar M, Jahanbin K, Degraeve P, Yazdi FT, Adt I, Oulahal N, Le Cerf D (2023) Structural characterization of exopolysaccharide from Leuconostoc mesenteroides P35 and its binding interaction with bovine serum albumin using surface plasmon resonance biosensor. Int J Biological Macromol 246:125599
4. Baker G, Smith JJ, Cowan DA (2003) Review and re-analysis of domain-specific 16S primers. J Microbiol Methods 55:541–555
5. Barzegar H, Alizadeh Behbahani B, Falah F (2021) Safety, probiotic properties, antimicrobial activity, and technological performance of Lactobacillus strains isolated from Iranian raw milk cheeses. Food Sci Nutr 9(8):4094–4107
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