Isolation, Molecular Identification and Evaluation of Antifungal Effect of Dominant Lactic Acid Bacteria Isolated from Wheat Bran and Rice Bran Sourdoughs
Sourdough is a proper fermented ecosystem for isolation of lactic acid bacteria (LAB) with antifungal effects. In this research, dominant LAB isolated from rice bran and wheat bran sourdoughs were identified based on molecular method. Antifungal activity of the isolates and their cell free culture f...
Main Authors: | , , , , |
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Format: | Article |
Language: | fas |
Published: |
Research Institute of Food Science and Technology
2017-11-01
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Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
Subjects: | |
Online Access: | http://journals.rifst.ac.ir/article_68289_45c5e662c188305ff375175c6398e9e3.pdf |