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Registro Completo |
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Biblioteca(s): |
Embrapa Hortaliças. |
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Data corrente: |
13/10/2021 |
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Data da última atualização: |
12/01/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MEDEIROS, J. C. de; LEANDRO, E. dos S.; MALDONADE, I. R.; ALENCAR, E. R. de; RIBEIRO, C. S. da C.; RAGASSI, C. F. |
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Afiliação: |
JÚLIA CARVALHO DE MEDEIROS; ELIANA DOS SANTOS LEANDRO; IRIANI RODRIGUES MALDONADE, CNPH; ERNANDES RODRIGUES DE ALENCAR; CLAUDIA SILVA DA COSTA RIBEIRO, CNPH; CARLOS FRANCISCO RAGASSI, CNPH. |
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Título: |
Characterization of the probiotic potential of lactic acid bacteria isolated from spontaneous fermentation of jalapeno peppers (Capsicum annuum L.). |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Journal of Food Processing and Preservation, v. 45, n. 12, 2021. e16025. |
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ISSN: |
1745-4549 |
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DOI: |
https://doi.org/10.1111/jfpp.16025 |
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Idioma: |
Inglês |
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Conteúdo: |
The aim of this study is to isolate and characterize lactic acid bacteria from spontaneous fermentation of jalapeno pepper. Three strains of lactic acid bacteria were isolated from the spontaneous fermentation of peppers: Lactobacillus brevis P.16564, Lactobacillus brevis P.36564 and Lactobacillus rossiae P.26562, which were identified by amplification of the 16S rRNA gene. |
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Palavras-Chave: |
Jalapeno peppers fermentation; Probiotic potential. |
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Thesaurus Nal: |
Lactic acid bacteria. |
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Categoria do assunto: |
-- |
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Marc: |
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100 1 $aMEDEIROS, J. C. de
245 $aCharacterization of the probiotic potential of lactic acid bacteria isolated from spontaneous fermentation of jalapeno peppers (Capsicum annuum L.).$h[electronic resource]
260 $c2021
520 $aThe aim of this study is to isolate and characterize lactic acid bacteria from spontaneous fermentation of jalapeno pepper. Three strains of lactic acid bacteria were isolated from the spontaneous fermentation of peppers: Lactobacillus brevis P.16564, Lactobacillus brevis P.36564 and Lactobacillus rossiae P.26562, which were identified by amplification of the 16S rRNA gene.
650 $aLactic acid bacteria
653 $aJalapeno peppers fermentation
653 $aProbiotic potential
700 1 $aLEANDRO, E. dos S.
700 1 $aMALDONADE, I. R.
700 1 $aALENCAR, E. R. de
700 1 $aRIBEIRO, C. S. da C.
700 1 $aRAGASSI, C. F.
773 $tJournal of Food Processing and Preservation$gv. 45, n. 12, 2021. e16025.
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Registro original: |
Embrapa Hortaliças (CNPH) |
