Isolation, Molecular Identification and Evaluation of Antifungal Effect of Dominant Lactic Acid Bacteria Isolated from Wheat Bran and Rice Bran Sourdoughs

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...

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Bibliographic Details
Main Authors: Masoumeh Ehsanbakhsh, Alireza Sadeghi, Mojtaba Raeisi, Maryam Ebrahimi, Mahdi Kashaninejad
Format: Article
Language:fas
Published: Research Institute of Food Science and Technology 2017-11-01
Series:Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī
Subjects:
antifungal effect
lab isolate
rice and wheat bran sourdough
Online Access:http://journals.rifst.ac.ir/article_68289_45c5e662c188305ff375175c6398e9e3.pdf

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