Isolation of Lactic Acid Bacteria with High Biological Activity from Local Fermented Dairy Products

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B. Munkhtsetseg; M. Margad-Erdene; B. Batjargal; (2009)
  • Publisher: National University of Mongolia
  • Journal: Mongolian Journal of Biological Sciences (issn: 1684-3908, eissn: 2225-4994)
  • Related identifiers: doi: 10.22353/mjbs.2009.07.09
  • Subject: bacteriocins | antimicrobial activity | Lactic acid bacteria | Biology (General) | QH301-705.5
    mesheuropmc: food and beverages

The thirty-two strains of lactic acid bacteria were isolated from the Mongolian traditional fermented dairy products, among them 25 strains show antimicrobial activity against test microorganisms including Escherichia coli , Staphylococcus aureus , ... View more
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