Comparison of Biochemical Characteristics of Lactobacilli Isolates from Food and Bovine Rumen Sources under Low pH and Bile Salt Stress Conditions | Zendy

Neethu Maria Jose | Zendy; Craig R. Bunt | Zendy; Malik Altaf Hussain | Zendy

Open Access

Comparison of Biochemical Characteristics of Lactobacilli Isolates from Food and Bovine Rumen Sources under Low pH and Bile Salt Stress Conditions

Author(s) -

Neethu Maria Jose,

Craig R. Bunt,

Malik Altaf Hussain

Publication year - 2017

Publication title -

doaj (doaj: directory of open access journals)

Language(s) - English

DOI - 10.3303/cet1756312

Subject(s) - rumen , salt (chemistry) , food science , chemistry , microbiology and biotechnology , biology , biochemistry , fermentation , organic chemistry

Comparison of Biochemical Characteristics of Lactobacilli Isolates from Food and Bovine Rumen Sources under Low pH and Bile Salt Stress Conditions Neethu M. Jose, Craig R. Bunt, Malik A. Hussain* The Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand The Department of Agriculture Sciences, Lincoln University, Lincoln, New Zealand Malik.Hussain@lincoln.ac.nz

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