Three novel Bacillus strains from a traditional lacto-fermented pickle as potential probiotics.
S TalebiAli MakhdoumiM BahreiniM M MatinH S MoradiPublished in: Journal of applied microbiology (2018)
Nondairy-fermented foods are interesting sources for isolation of novel probiotics. Identification of novel Bacillus strains with remarkable probiotic potentials would increase their contribution in food/feed and pharmaceutical industries.