Isolation and Identification of Predominant Lactic Acid Bacterial Flora From Oat Bran Sourdough and Their Antifungal Ability

Isolation and Identification of Predominant Lactic Acid Bacterial Flora From Oat Bran Sourdough and Their Antifungal Ability

Background:  The widespread consumption of industrial fermented products instead of traditional products leads to the loss of various lactic acid bacteria (LAB), especially the strains producing bioactive compounds. The present study aimed to isolate and molecularly identify LAB and investigate thei...

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Bibliographic Details
Main Authors: Tahereh Masoomshahi, Jalal Ehsani, Maryam Ebrahimi
Format: Article
Language:English
Published: Farname 2020-09-01
Series:Iranian Journal of Medical Microbiology
Subjects:
antifungal effect
lactic acid bacteria
sourdough
Online Access:http://ijmm.ir/article-1-989-en.html

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http://ijmm.ir/article-1-989-en.html

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