Controlled Fermentation Using Autochthonous <i>Lactobacillus plantarum</i> Improves Antimicrobial Potential of Chinese Chives against Poultry Pathogens

• Autori principali: Damini Kothari (Autore), Woo-Do Lee (Autore), Eun Sung Jung (Autore), Kai-Min Niu (Autore), Choong Hwan Lee (Autore), Soo-Ki Kim (Autore)
• Natura: Libro
• Pubblicazione: MDPI AG, 2020-07-01T00:00:00Z.
• Soggetti: article
• Accesso online: Connect to this object online.

Chinese chives (CC) are rich in several antimicrobial constituents including organosulfur compounds, phenolics, and saponins, among others. Herein, we fermented CC juice using an autochthonous isolate, <i>Lactobacillus plantarum</i> having antimicrobial effects against poultry pathogens...