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Potočnjak M, Pušić P, Frece J, et al. Three New . Food Technol Biotechnol. 2017;55(1):48-54doi: 10.17113/ftb.55.01.17.4693.
Potočnjak, M., Pušić, P., Frece, J., Abram, M., Janković, T., & Gobin, I. (2017). Three New . Food technology and biotechnology, 55(1), 48-54. https://doi.org/10.17113/ftb.55.01.17.4693
Potočnjak, Mia, et al. "Three New ." Food technology and biotechnology vol. 55,1 (2017): 48-54. doi: https://doi.org/10.17113/ftb.55.01.17.4693
Potočnjak M, Pušić P, Frece J, Abram M, Janković T, Gobin I. Three New . Food Technol Biotechnol. 2017 Mar;55(1):48-54. doi: 10.17113/ftb.55.01.17.4693. PMID: 28559733; PMCID: PMC5434365.
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Food Technol Biotechnol. 2017 Mar;55(1):48-54. doi: 10.17113/ftb.55.01.17.4693.

Three New .

Food technology and biotechnology

Mia Potočnjak, Petra Pušić, Jadranka Frece, Maja Abram, Tamara Janković, Ivana Gobin

Affiliations

  1. University of Rijeka, Faculty of Medicine, Department of Microbiology and Parasitology,?Bra?e Branchetta 20, HR-51000 Rijeka, Croatia.
  2. University of Zagreb, Faculty of Food Technology and Biotechnology, Laboratory for General?Microbiology and Food Microbiology, Pierottijeva 6, HR-10000 Zagreb, Croatia.

PMID: 28559733 PMCID: PMC5434365 DOI: 10.17113/ftb.55.01.17.4693

Abstract

The benefits of probiotic bacteria have been widely explored. However, fermented foods and digestive system of humans and animals are an inexhaustible source of new potentially probiotic microorganisms. In this study we present three new

Keywords: Salmonella; antagonistic activity; mechanism of action; probiotic bacteria

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