Біологічні властивості штамів лактобактерій виділених із продуктів харчування рослинного походження та їстівних рослин
DOI:
https://doi.org/10.15587/2313-8416.2016.76712Słowa kluczowe:
лактобактерії, етнічні ферментовані продукти харчування, антагоністична активність, чутливість до антибіотиків, імуномодуляторний впливAbstrakt
Вивчено біологічні властивості лактобактерій, ізольованих із етнічних страв і їстівних рослин країн регіону Чорного моря. Дані штами характеризуються специфічними антагоністичними властивостями та здатністю модулювати локальну імунну відповідь організму, тому вони можуть використовуватись як закваски у виготовленні новітніх ферментованих харчових продуктів із заданими властивостями і як компоненти про- чи синбіотичних біопрепаратівBibliografia
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