Evaluation of the probiotic and postbiotic potential of lactic acid bacteria from artisanal dairy products against pathogens | Zendy

N. Hussain | Zendy; Muhammad Tariq | Zendy; Per E. J. Saris | Zendy; Arsalan Zaidi | Zendy

Open Access

Evaluation of the probiotic and postbiotic potential of lactic acid bacteria from artisanal dairy products against pathogens

Author(s) -

N. Hussain,

Muhammad Tariq,

Per E. J. Saris,

Arsalan Zaidi

Publication year - 2021

Publication title -

the journal of infection in developing countries

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.322

H-Index - 49

eISSN - 2036-6590

pISSN - 1972-2680

DOI - 10.3855/jidc.13404

Subject(s) - probiotic , lactic acid , microbiology and biotechnology , antibacterial activity , broth microdilution , food science , enterococcus faecium , biology , lactose , bacteria , hemolysis , pathogenic bacteria , lactobacillus , antibiotics , minimum inhibitory concentration , fermentation , genetics , immunology

Probiotic and postbiotic potential of thirty-two strains of lactic acid bacteria (LAB), obtained earlier from artisanal dairy sources in Pakistan, have been investigated against major multi-drug resistant (MDR) and food borne pathogenic bacteria.

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