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Probiotic Characterization of LAB isolated from Sourdough and Different Traditional Dairy Products Using Biochemical,

Yousef Nami1, Bahman Panahi2, Hossein Mohammadzadeh Jalaly2

  • 1Department of Food Biotechnology, Branch for Northwest and West Region, Agricultural Research, Education and Extension Organization (AREEO), Agricultural Biotechnology Research Institute of Iran, 29 Bahman Boulevard, P. O. Box 5156915598, Tabriz, Iran. yousefnami2010@gmail.com.

Probiotics and Antimicrobial Proteins
|March 6, 2024
PubMed

Keywords:
Dairy productsLactic acid bacteriaProbiotic featuresSafety aspectsSour dough

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