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Staphylococcus piscifermentans associated
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Traditional fermented fish products are known for their rich probiotic values. In the present study, an effort was made to isolate and characterize the indigenous predominant LAB strain from commercially important four fermented fish products (Shidal, Lonailish, Ngari and Hentak) consumed in north-eastern regions of India, and further characterized their probiotic properties. A total 10 isolates were identified as Staphylococcus piscifermentans on the basis of biochemical and molecular characterization.
14p
angicungduoc4
04-05-2020
16
1
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