Assessment of the Antimicrobial Potentiality and Functionality of <em>Lactobacillus plantarum</em> Strains Isolated from the Conventional Inner Mongolian Fermented Cheese Against Foodborne Pathogens

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...

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Bibliographic Details
Main Authors: Zafarullah Muhammad, Rabia Ramzan, Amro Abdelazez, Adnan Amjad, Muhammad Afzaal, Shanshan Zhang, Siyi Pan
Format: Article
Language:English
Published: MDPI AG 2019-05-01
Series:Pathogens
Subjects:
<i>Lactobacillus plantarum</i>
foodborne pathogens
antimicrobial potency
antibacterial peptide
physico-chemical stability
conventional hard cheese
Online Access:https://www.mdpi.com/2076-0817/8/2/71

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