Antibacterial effect of authochlorous Lactobacillus strains isolated from traditional yogurts

Pakistan Journal of Nutrition

Volumn 8, Issue 8, 2009, Pages 1132-1137

  Pishva, Ebtehaj ^a   Hassannia, Nazila ^a   Fazeli, Mohammad Reza ^b   Havaee, Asghar ^a   Jamalifar, Hossein ^b   Hossein, Mearaj Pour ^a   Shojaee, Hassan ^a   Akbari, Mojtaba ^a  

^a UNIVERSITY OF ISFAHAN   (Iran)

^b TEHRAN UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

E. coli; Pathogen; Probiotic; Salmonella

Indexed keywords

AUTHOCHLOROUS LACTOBACILLUS EXTRACT; LACTOBACILLUS CASEI EXTRACT; PROBIOTIC AGENT; UNCLASSIFIED DRUG; YOGHURT;

ANTIBACTERIAL ACTIVITY; ANTIBIOTIC SENSITIVITY; ARTICLE; AUTHOCHLOROUS LACTOBACILLUS; BACTERIAL STRAIN; BACTERICIDAL ACTIVITY; BACTERIUM ISOLATE; CONTROLLED STUDY; ENTEROPATHOGENIC ESCHERICHIA COLI; ESCHERICHIA COLI; FOOD ANALYSIS; FOOD COMPOSITION; INFECTION PREVENTION; IRAN; LACTOBACILLUS; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LACTOBACILLUS; LACTOBACILLUS CASEI; SALMONELLA; SALMONELLA TYPHI;

EID: 67650264865     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2009.1132.1137     Document Type: Article

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