Evaluation of metabolic activities and probiotic characteristics of two Latilactobacillus sakei strains isolated from pastırma
Author:
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/s11274-022-03431-0.pdf
Reference57 articles.
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2. Ahire JJ, Jakkamsetty C, Kashikar MS, Lakshmi SG, Madempudi RS (2021) In vitro evaluation of probiotic properties of Lactobacillus plantarum UBLP40 isolated from traditional indigenous fermented food. Probiotics Antimicrob Proteins. https://doi.org/10.1007/s12602-021-09775-7
3. Aksu M, Erdemir E, Turan E, Sat İG (2020) Effects of red beet extracts on protein and lipid oxidation, colour, microbial, sensory properties and storage stability of Turkish pastırma. J Stored Prod Res 89:101721. https://doi.org/10.1016/j.jspr.2020.101721
4. Ammor MS, Flórez AB, Mayo B (2007) Antibiotic resistance in non-enterococcal lactic acid bacteria and bifidobacteria. Food Microbiol 24(6):559–570. https://doi.org/10.1016/j.fm.2006.11.001
5. An H, Zhou H, Huang Y et al (2010) l High-eve expression of heme-dependent cataase gene katA from Lactobacius sakei protects Lactobacius rhamnosus from oxidative stress. Mo Biotechno 45(2):155–160. https://doi.org/10.1007/s12033-010-9254-9
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