A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2018; you can also visit the original URL.
The file type is
IJISET-International Journal of Innovative Science, Engineering & Technology
Lactobacillus strains are a major part of the probiotics, microflora of the intestine and of fermented foods. The aim of this study was to evaluate the potential probiotics of six Lactobacillus strains (L. fermentum 39-183; L. plantarum subsp.plantarum P-8; L. casei ATCC 334; L. rhamnosus ATCC 8530, L. brevis KB 290 and L. fermentum JMC 7776). Probiotic properties such as acid tolerance, bile resistance, bacteriocin-like activity, cell surface hydrophobicity and antibiotic resistance werefatcat:soxj4diq6bdunb2ewx6kvwyhse