2022
DOI: 10.1063/5.0069078
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The study of probiotic properties of Lactobacillus sakei

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“…Fung et al 50 achieved maximum growth of L. acidophilus FTCC 0291 in a soy whey medium supplemented with a combination of 7.25% (w/v) meat extract, 4.7% (w/v) vegetable extract and 6.85% (w/v) peptone. As L. sakei is one of the LAB species with more fastidious nutritional requirements 51 , it is expected that its development requires a wide variety of nutrients. Additionally, the use of the nitrogenous combination enables the replacement of other costly substrates present in the traditional MRS culture medium, such as beef extract, comprising a food-grade mixture.…”
Section: Mixture Designmentioning
confidence: 99%
“…Fung et al 50 achieved maximum growth of L. acidophilus FTCC 0291 in a soy whey medium supplemented with a combination of 7.25% (w/v) meat extract, 4.7% (w/v) vegetable extract and 6.85% (w/v) peptone. As L. sakei is one of the LAB species with more fastidious nutritional requirements 51 , it is expected that its development requires a wide variety of nutrients. Additionally, the use of the nitrogenous combination enables the replacement of other costly substrates present in the traditional MRS culture medium, such as beef extract, comprising a food-grade mixture.…”
Section: Mixture Designmentioning
confidence: 99%