Three novelBacillusstrains from a traditional lacto-fermented pickle as potential probiotics
Author:
Affiliation:
1. Department of Biology; Faculty of Science; Ferdowsi University of Mashhad; Mashhad Iran
2. Cell and Molecular Biotechnology Research Group; Institute of Biotechnology; Ferdowsi University of Mashhad; Mashhad Iran
Funder
Ferdowsi University of Mashhad
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jam.13901/fullpdf
Reference43 articles.
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4. Antioxidant determinations by the use of a stable free radical;Blois;Nature,1958
5. CLSI. M100-S25 2015 Performance standards for antimicrobial susceptibility testing
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