期刊文献

Three novel Bacillus strains from a traditional lacto‐fermented pickle as potential probiotics 收藏

来自传统乳酸发酵泡菜的三种新型芽孢杆菌菌株作为潜在的益生菌

原文求助发布源

作者

S. Talebi[1];A. Makhdoumi[1];M. Bahreini[1];M.M. Matin[1];H.S. Moradi[1];

作者单位

[1]Department of Biology, Faculty of Science, Ferdowsi University of MashhadMashhad, Iran

关键词

Bacillus ;fermented food;pickled vegetable;probiotic

关键词译文

芽孢杆菌;发酵食品;泡菜;益生菌

发布日期

04 May 2018

页码

888-896

DOI

10.1111/jam.13901

来源信息

Journal of Applied Microbiology ISSN：1364-5072, 2018年, 125卷, 3期, 888-896页

摘要

Bacillus probiotics recently gained attention due to the production of resistant cells. The in vitro probiotic potentials and safety assessment were evaluated for three Bacillus strains obtained from traditional pickle.

摘要译文

由于抗性细胞的产生，芽孢杆菌益生菌最近引起了关注。评估了从传统泡菜中获得的三种芽孢杆菌菌株的体外益生菌潜力和安全性评估。

S. Talebi[1];A. Makhdoumi[1];M. Bahreini[1];M.M. Matin[1];H.S. Moradi[1];. Three novel Bacillus strains from a traditional lacto‐fermented pickle as potential probiotics[J]. Journal of Applied Microbiology, 2018,125(3): 888-896