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Evaluation of probiotic and antifungal properties of the predominant LAB isolated from oat sourdough
Publikováno v:
Bihdāsht-i Mavādd-i Ghaz̠āyī, Vol 10, Iss 1 (37) بهار, Pp 45-59 (2020)
Evaluation of probiotic and antifungal properties of the lactic acid bacteria (LAB) isolated from different sourdoughs is so important to prepare microbial cultures for fermentation industries. In the present study, a predominant LAB was isolated fro
Externí odkaz:
https://doaj.org/article/049762b3768d4435902a26d5ce98534e
