Exploration of probiotic attributes in lactic acid bacteria isolated from fermented Theobroma cacao L. fruit using in vitro techniques

Probiotics are known for their health-promoting properties and are recognized as beneficial microorganisms. The current investigation delves into the isolation and comprehensive in vitro characterization of lactic acid bacteria (LAB) obtained from the Indian-origin Theobroma cacao L. Forastero varie...

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Detalles Bibliográficos
Autores principales: Nandha, Mausamy C., Shukla, Rachana M.
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/PMC10552159/
https://www.ncbi.nlm.nih.gov/pubmed/37808281
http://dx.doi.org/10.3389/fmicb.2023.1274636

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10552159/
https://www.ncbi.nlm.nih.gov/pubmed/37808281
http://dx.doi.org/10.3389/fmicb.2023.1274636

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