Probiotic and Antioxidant Potential of the <i>Lactobacillus</i> Spp. Isolated from Artisanal Fermented Pickles

Probiotic and Antioxidant Potential of the <i>Lactobacillus</i> Spp. Isolated from Artisanal Fermented Pickles

The present study was based on bacterial isolation with probiotic potential from artisanal fermented pickles. A total of 36 bacterial strains were isolated from 50 different artisanal fermented pickle samples. Nine isolates with promising probiotic potential (PCR99, PCR100, PCR118, PCR119, PCR121, P...

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Bibliographic Details
Main Authors: Urva Akmal, Ifra Ghori, Abdelbaset Mohamed Elasbali, Bandar Alharbi, Arshad Farid, Abdulhakeem S. Alamri, Muhammad Muzammal, Syed Mohammed Basheeruddin Asdaq, Mohammed A. E. Naiel, Shakira Ghazanfar
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Fermentation
Subjects:
pickles
probiotics
lactic acid bacteria
<i>Lactobacillus</i>
probiotic property
enzymatic potentials
Online Access:https://www.mdpi.com/2311-5637/8/7/328

Internet

https://www.mdpi.com/2311-5637/8/7/328

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