Synergistic Inhibitory Activities and Enhancing Antibiotic Sensitivities of Lactobacilli from Rajshahi Traditional Curd
M. Khairul Islam, M. Abdul Alim Al-Bari, M. Shakhawat Hasan, Alam Khan, M. Kudrat-E-Zahan & M. Anwar Ul Islam · Journal of Advances in Biology & Biotechnology · 2015
Context: Lactic acid bacteria particularly Lactobacilli are considered to be the most useful group of microorganisms for potential uses as biopreservatives. Lactobacilli preserve dairy foods like curds by producing various organic and inorganic compounds that are antagonistic to...
Open access
Research Article
10.9734/JABB/2015/15657