The strain level antagonism between chain-forming lacticaseibacillus rhamnosus LV108 and hsryfm 1301

Identifying the interaction between different strains is crucial during the fermentation, clinical trials, production and consumption of mixed fermented foods. To investigate the interaction between 2 Lacticaseibacillus strains, strain-specific primer pairs for L. rhamnosus LV108 (L2, R 2 = 99.95%,...

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Veröffentlicht in:	Journal of food measurement & characterization 2023-12, Vol.17 (6), p.6307-6317
Hauptverfasser:	Zhang, Chenchen, Hu, Mengling, Yu, Xingtong, Wa, Yunchao, Huang, Yujun, Zhou, Yuanyuan, Gu, Ruixia, Guan, Chengran
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Antagonism Bacteria Cell culture Centenarians Chemistry Chemistry and Materials Science Chemistry/Food Science Clinical trials Cultivation Deoxyribonucleic acid DNA E coli Engineering Enumeration Fermentation Fermented food Food Food Science Genomes Measurement methods Microorganisms Mixed culture Oldest old people Original Paper Plasmids Probiotics
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