In vitro Assessment of Some Probiotic Properties of Lactobacillus fermentum Isolated from Pickled Garlic

نویسندگان
Sadeghi, A. ID 1

1 Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

doi
چکیده

Background: Dominant Lactic Acid Bacteria (LAB) originally isolated from traditional non-dairy fermented foods, may harbor unique characteristics such as probiotic properties. In this research, probiotic potential of dominant LAB isolated from pickled garlic was studied. Methods: After isolation of dominant LAB from pickled garlic produced with apple cider vinegar, the ...

کلیدواژه‌ها
Lactobacillus fermentum, Garlic, Probiotics, In Vitro Techniques