In vitro comparison of probiotic properties of lactic acid bacteria isolated from Harbin dry sausages and selected probiotics

Volume: 32, Pages: 391 - 400
Published: May 1, 2017
Abstract
The probiotic properties of lactic acid bacteria (LAB) Pediococcus pentosaceus R1, Lactobacillus brevis R4, Lactobacillus curvatus R5, and Lactobacillus fermentum R6 isolated from Harbin dry sausages were evaluated and compared in vitro with those of selected probiotics from fermented dairy products, including Lactobacillus acidophilus, Lactobacillus plantarum, L. curvatus, Lactobacillus sake, Lactobacillus pentosaceus, and L. fermentum. These...
Paper Details
Title
In vitro comparison of probiotic properties of lactic acid bacteria isolated from Harbin dry sausages and selected probiotics
Published Date
May 1, 2017
Volume
32
Pages
391 - 400
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