Biodiversity and biotechnological properties of lactic acid bacteria isolated from traditional Moroccan sourdoughs
Author:
Funder
Project PHC Maghreb
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Physiology,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s11274-023-03784-0.pdf
Reference53 articles.
1. Abouloifa H, Gaamouche S, Rokni Y et al (2021) Antifungal activity of probiotic Lactobacillus strains isolated from natural fermented green olives and their application as food bio-preservative. Biol Control 152:104450. https://doi.org/10.1016/j.biocontrol.2020.104450
2. Abouloifa H, Rokni Y, Bellaouchi R et al (2020) Characterization of probiotic properties of antifungal Lactobacillus strains isolated from traditional fermenting green olives. Probiotics Antimicrob Proteins 12:683–696. https://doi.org/10.1007/s12602-019-09543-8
3. Badji T, Durand N, Bendali F et al (2023) In vitro detoxification of aflatoxin B1 and ochratoxin A by lactic acid bacteria isolated from Algerian fermented foods. Biol Control 179:105181. https://doi.org/10.1016/j.biocontrol.2023.105181
4. Bartkiene E, Lele V, Sakiene V et al (2019) Improvement of the antimicrobial activity of lactic acid bacteria in combination with berries/fruits and dairy industry by-products. J Sci Food Agric 99:3992–4002. https://doi.org/10.1002/jsfa.9625
5. Bartkiene E, Lele V, Ruzauskas M et al (2020) Lactic acid bacteria isolation from spontaneous sourdough and their characterization including antimicrobial and antifungal properties evaluation. Microorganisms 8:64. https://doi.org/10.3390/microorganisms8010064
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