Assessment of the Antimicrobial Potentiality and Functionality of <em>Lactobacillus plantarum</em> Strains Isolated from the Conventional Inner Mongolian Fermented Cheese Against Foodborne Pathogens
<i>Lactobacillus plantarum</i> are amongst the diversified lactic acid bacteria (LAB) species which are being utilized abundantly in the food industry. Numerous <i>L. plantarum</i> strains have been reported to produce several antimicrobial compounds. Diacetyl, hydrogen perox...
Main Authors: | , , , , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2019-05-01
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Series: | Pathogens |
Subjects: | |
Online Access: | https://www.mdpi.com/2076-0817/8/2/71 |