01219naa a2200241 a 450000100080000000500110000800800410001902200140006002400440007410000230011824501760014126000090031752003810032665000250070765300340073265300240076670000230079070000210081370000220083470000250085670000190088177300770090021353002022-01-12       2021    bl uuuu     u00u1 u    #d  a1745-45497 ahttps://doi.org/10.1111/jfpp.160252DOI1 aMEDEIROS, J. C. de  aCharacterization of the probiotic potential of lactic acid bacteria isolated from spontaneous fermentation of jalapeno peppers (Capsicum annuum L.).h[electronic resource]  c2021  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.  aLactic acid bacteria  aJalapeno peppers fermentation  aProbiotic potential1 aLEANDRO, E. dos S.1 aMALDONADE, I. R.1 aALENCAR, E. R. de1 aRIBEIRO, C. S. da C.1 aRAGASSI, C. F.  tJournal of Food Processing and Preservationgv. 45, n. 12, 2021. e16025.