ارزیابی خصوصیات پروبیوتیکی و ضدقارچی باکتری اسیدلاکتیک غالب جداشده از خمیرترش جو دوسر
Published in SHILAP Revista de lepidopterología • Mar 20, 2020
Authors:,,
فهیمه حاجی نیا
علیرضا صادقی
علیرضا صادقی ماهونک
Abstract
Evaluation of probiotic and antifungal properties of the lactic acid bacteria (LAB) isolated from different sourdoughs is so important to prepare microbial cultures for fermentation industries. In the present study, a predominant LAB was isolated from oat sourdough through the back-slopping process,...
Finding related papers...
Discussions
(0)No comments yet
Be the first to share your thoughts!