Controlled Fermentation Using Autochthonous <i>Lactobacillus plantarum</i> Improves Antimicrobial Potential of Chinese Chives against Poultry Pathogens

Controlled Fermentation Using Autochthonous <i>Lactobacillus plantarum</i> Improves Antimicrobial Potential of Chinese Chives against Poultry Pathogens

Chinese chives (CC) are rich in several antimicrobial constituents including organosulfur compounds, phenolics, and saponins, among others. Herein, we fermented CC juice using an autochthonous isolate, <i>Lactobacillus plantarum</i> having antimicrobial effects against poultry pathogens...

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Bibliographic Details
Main Authors: Damini Kothari, Woo-Do Lee, Eun Sung Jung, Kai-Min Niu, Choong Hwan Lee, Soo-Ki Kim
Format: Article
Language:English
Published: MDPI AG 2020-07-01
Series:Antibiotics
Subjects:
antibiotic alternative
Chinese chives
fermentation
<i>Lactobacillus plantarum</i>
poultry feed additive
Online Access:https://www.mdpi.com/2079-6382/9/7/386

Internet

https://www.mdpi.com/2079-6382/9/7/386

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