Article

Antibacterial Activity of Lactic Acid Bacteria Isolated from Fermented Wheat (Hamoum) against Pathogenic Bacteria

2023-05-18

Abstract excerpt

In the current study, the physicochemical and microbiological characteristics of this fermented wheat Hamoun were described in detail, as well as the soil properties where this type of wheat was stored. The results showed that the Hamoum had concentrations of the lactic acid of 0.25 g ± 0.03 for the Simeto variety (nine years of storage), as well as 0.13 g ± 0.02 and 0.17 g±0.06 for the Ofanto variety following th...

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Literature Corpus work: 94714938-c6f8-58dd-8e1e-30c1fc1dbb15
DOI: 10.20944/preprints202305.1346.v1

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