Characterization of antimicrobial activity of three Lactobacillus plantarum strains isolated from Chinese traditional dairy food-Reference-Cited by-同舟云学术

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Characterization of antimicrobial activity of three Lactobacillus plantarum strains isolated from Chinese traditional dairy food

Published:2019-04-29 Issue:6 Volume:7 Page:1997-2005
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Hu Chang‐Hui¹,Ren Li‐Quan¹,Zhou Ying¹^ORCID,Ye Bang‐Ce²³

Affiliation:

1. Department of Food Science and Technology, School of Bioengineering East China University of Science and Technology Shanghai China

2. Lab of Biosystems and Microanalysis, State Key Laboratory of Bioreactor Engineering East China University of Science and Technology Shanghai China

3. School of Chemistry and Chemical Engineering Shihezi University Xinjiang China

Funder

Science and Technology Commission of Shanghai Municipality

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1025

Reference33 articles.

1. A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics

2. Principles of assessing bacterial susceptibility to antibiotics using the agar diffusion method

3. Lactic acid bacteria isolated from artisanal dry sausages: Characterization of antibacterial compounds and study of the factors affecting bacteriocin production

4. Properties of potential probiotic Lactobacillus plantarum strains

5. Interactions between Staphylococcus aureus and lactic acid bacteria: An old story with new perspectives

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