Characterization of Lactobacillus plantarum strains isolated from Turkish pastırma and possibility to use of food industry
Abstract Five Lactobacillus plantarum strains (which were previously isolated from Turkish pastırma), were evaluated for the possibilities of using in the food industry. Antimicrobial properties, metabolic activities, exopolysaccharide production and antibiotic resistance were investigated. It was a...
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| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2020
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| Texto completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200498 |
| País: | Brasil |
| Oai: | oai:scielo:S0101-20612020000200498 |