Identification and probiotic properties of lactobacilli isolated from two different fermented beverages
- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
-
1869-2044
- Extent
-
Online-Ressource
- Language
-
Englisch
- Notes
-
online resource.
- Bibliographic citation
-
Identification and probiotic properties of lactobacilli isolated from two different fermented beverages ; volume:69 ; number:13 ; day:7 ; month:12 ; year:2019 ; pages:1557-1565 ; date:12.2019
Annals of microbiology ; 69, Heft 13 (7.12.2019), 1557-1565, 12.2019
- Creator
-
Angelescu, Iulia-Roxana
Zamfir, Medana
Stancu, Mihaela-Marilena
Grosu-Tudor, Silvia-Simona
- Contributor
-
SpringerLink (Online service)
- DOI
-
10.1007/s13213-019-01540-0
- URN
-
urn:nbn:de:101:1-2020041020552578729560
- Rights
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
14.08.2025, 10:52 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Angelescu, Iulia-Roxana
- Zamfir, Medana
- Stancu, Mihaela-Marilena
- Grosu-Tudor, Silvia-Simona
- SpringerLink (Online service)
Other Objects (12)
Probiotic potential and safety analysis of lactic acid bacteria isolated from Ethiopian traditional fermented foods and beverages
Probiotic Potential of Lactobacilli Isolated from Saliva of Periodontally Healthy Individuals
Probiotic potentials of lactic acid bacteria isolated from Egyptian fermented food
Detection of vaginal lactobacilli as probiotic candidates
Molecular characterization and probiotic potential of Kimere lactobacilli
Anti-oral cancer properties of potential probiotic lactobacilli isolated from traditional milk, cheese, and yogurt
Probiotic potential of lactic acid bacteria isolated from Ethiopian traditional fermented Cheka beverage
Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beverages
Molecular and physiological studies on the functionality of probiotic lactobacilli
Molecular and physiological studies on the functionality of probiotic lactobacilli
Methanol contamination in traditionally fermented alcoholic beverages: the microbial dimension
Characterization and Genetic Improvement of Lactobacilli for Application in Probiotic Dairy Products
Probiotic potential and safety analysis of lactic acid bacteria isolated from Ethiopian traditional fermented foods and beverages
Probiotic Potential of Lactobacilli Isolated from Saliva of Periodontally Healthy Individuals
Probiotic potentials of lactic acid bacteria isolated from Egyptian fermented food
Detection of vaginal lactobacilli as probiotic candidates
Molecular characterization and probiotic potential of Kimere lactobacilli
Anti-oral cancer properties of potential probiotic lactobacilli isolated from traditional milk, cheese, and yogurt
Probiotic potential of lactic acid bacteria isolated from Ethiopian traditional fermented Cheka beverage
Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beverages
Molecular and physiological studies on the functionality of probiotic lactobacilli
Molecular and physiological studies on the functionality of probiotic lactobacilli
Methanol contamination in traditionally fermented alcoholic beverages: the microbial dimension
Characterization and Genetic Improvement of Lactobacilli for Application in Probiotic Dairy Products
Probiotic potential and safety analysis of lactic acid bacteria isolated from Ethiopian traditional fermented foods and beverages
Probiotic Potential of Lactobacilli Isolated from Saliva of Periodontally Healthy Individuals
Probiotic potentials of lactic acid bacteria isolated from Egyptian fermented food
Detection of vaginal lactobacilli as probiotic candidates
Molecular characterization and probiotic potential of Kimere lactobacilli
Anti-oral cancer properties of potential probiotic lactobacilli isolated from traditional milk, cheese, and yogurt
Probiotic potential of lactic acid bacteria isolated from Ethiopian traditional fermented Cheka beverage
Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beverages
Molecular and physiological studies on the functionality of probiotic lactobacilli
Molecular and physiological studies on the functionality of probiotic lactobacilli
Methanol contamination in traditionally fermented alcoholic beverages: the microbial dimension