Characterization and selection of probiotic lactic acid bacteria from different dietary sources for development of functional foods

INTRODUCTION: Dietary sources have an abundance of bacteria, mainly lactic acid bacteria (LABs), which have long been regarded as probiotics in humans and animals. Lactic acid bacteria (LAB) have been used as probiotic agents due to their ability to produce a variety of beneficial compounds for cult...

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Detalles Bibliográficos
Autores principales: Khushboo, Karnwal, Arun, Malik, Tabarak
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10196247/
https://www.ncbi.nlm.nih.gov/pubmed/37213505
http://dx.doi.org/10.3389/fmicb.2023.1170725

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10196247/
https://www.ncbi.nlm.nih.gov/pubmed/37213505
http://dx.doi.org/10.3389/fmicb.2023.1170725

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