Isolation and Molecular Characterization of probiotics bacteria from fermented products
- By Xiaomeng Li - 27 Mar 2022
- Journal of Applied Health Sciences and Medicine, Volume: 2, Issue: 1, Pages: 8 - 14
- Received: 8 January 2022; Accepted: 21 February 2022; Published: 27 March 2022
The organisms that are non-pathogenic like lactic acid bacteria are widely available typically in the natural products that are involved in rapid food fermentation. This study reports the antimicrobial activities of the foodborne pathogens that are evaluated from the various food products for the LAB isolated, and the respective characteristics in terms of probiotics of the evaluated isolates.
Keywords: antimicrobial activity, probiotic, lactic acid bacteria, bacteriocin