The biological properties of lactоbacilli strains isolаted from food of plant origin and edible plants
DOI:
https://doi.org/10.15587/2313-8416.2016.76712Keywords:
lactobacilli, ethnical fermented foods, antagonistic activity, sensitivity to antibiotics, immunomodulatory effectsAbstract
The biological properties of Lactobacilli, isolated from ethnical foods and edible plants of the Black Sea region’ countries had been studied. These strains characterized by specific antagonistic properties and the ability to modulate host local immune response. Thus these strains could be used as microbial starters in the production of newly designed fermented foods of plant origin with predicted properties or as basic components of pro- or synbiotics
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