Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice.

Szutowska, Julia; Gwiazdowska, Daniela

Szutowska, Julia; Gwiazdowska, Daniela.

Affiliation

Szutowska J; Department of Natural Science and Quality Assurance, Institute of Quality Science, Poznan University of Economics and Business, Poznan, Poland. julia.szutowska@ue.poznan.pl.
Gwiazdowska D; Department of Natural Science and Quality Assurance, Institute of Quality Science, Poznan University of Economics and Business, Poznan, Poland.

Arch Microbiol ; 203(3): 975-988, 2021 Apr.

Article in En | MEDLINE | ID: mdl-33104821

Subject(s)

Brassica/microbiology; Fermentation; Food Microbiology; Fruit and Vegetable Juices/microbiology; Industrial Microbiology; Lactobacillus/physiology; Probiotics; Anti-Bacterial Agents/pharmacology; Humans; Lactobacillales/isolation & purification; Lactobacillus/drug effects; Lactobacillus/growth & development; Lactobacillus/isolation & purification; Microbial Interactions

Key words

Antibiotic susceptibility assay; Antimicrobial properties; Functional properties; MALDI-TOF spectrometry; Non-dairy fermented juice; Spontaneous fermentation

Fulltext

Add to My VHL

XML

PubMed Links

Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Industrial Microbiology / Brassica / Probiotics / Fermentation / Fruit and Vegetable Juices / Food Microbiology / Lactobacillus Limits: Humans Language: En Journal: Arch Microbiol Year: 2021 Document type: Article Affiliation country: Poland Country of publication: Germany

Fulltext

Add to My VHL

XML

PubMed Links

Search on Google