Probiotic properties of lactobacilli isolated from Thai traditional food
Certain properties relevant to probiotic action, e.g. resistance to acid, bile tolerance, adhesive properties, antibacterial activity, and antibiotic susceptibility were investigated of lactobacilli isolated from four kinds of Thai traditional fermented foods. Media of pH = 2.0-7.0 and bile salt con...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
2014
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| Online Access: | http://www.scopus.com/inward/record.url?eid=2-s2.0-52449127477&partnerID=40&md5=99f4fb22a63001d2794e7adcee02f4e3 http://cmuir.cmu.ac.th/handle/6653943832/4477 |
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| Institution: | Chiang Mai University |
| Language: | English |