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Gewählte Publikation:

Bartkiene, E; Lele, V; Ruzauskas, M; Domig, KJ; Starkute, V; Zavistanaviciute, P; Bartkevics, V; Pugajeva, I; Klupsaite, D; Juodeikiene, G; Mickiene, R; Rocha, JM; .
(2019): Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation.
Microorganisms. 2019; 8(1): FullText FullText_BOKU

Autor*innen der BOKU Wien:
Domig Konrad
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Find related publications in this database (Keywords)
spontaneous sourdough
lactic acid bacteria
Lactobacillus
Leuconostoc
Pediococcus
antimicrobial activity
antifungal activity
inhibition of bacterial pathogens
carbohydrate metabolism


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