Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation

Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation

This research effort aimed at isolating and phenotypically characterizing lactic acid bacteria (LAB) isolates from a spontaneous rye sourdough manufactured following traditional protocols, as well as at evaluating their antimicrobial and antifungal properties as key features for future industrial ap...

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Bibliographic Details
Main Authors: Elena Bartkiene, Vita Lele, Modestas Ruzauskas, Konrad J. Domig, Vytaute Starkute, Paulina Zavistanaviciute, Vadims Bartkevics, Iveta Pugajeva, Dovile Klupsaite, Grazina Juodeikiene, Ruta Mickiene, João Miguel Rocha
Format: Article
Language:English
Published: MDPI AG 2019-12-01
Series:Microorganisms
Subjects:
spontaneous sourdough
lactic acid bacteria
<i>lactobacillus</i>
<i>leuconostoc</i>
<i>pediococcus</i>
antimicrobial activity
antifungal activity
inhibition of bacterial pathogens
carbohydrate metabolism
Online Access:https://www.mdpi.com/2076-2607/8/1/64

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