Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages

Diverse African traditional fermented foods and beverages, produced using different types of fermentation, have been used since antiquity because of their numerous nutritional values. Lactic acid bacteria (LAB) isolated from these products have emerged as a welcome source of antimicrobials and thera...

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Detalles Bibliográficos
Autores principales: Mokoena, Mduduzi Paul, Mutanda, Taurai, Olaniran, Ademola O.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Co-Action Publishing 2016
Materias:
Review Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4785221/
https://www.ncbi.nlm.nih.gov/pubmed/26960543
http://dx.doi.org/10.3402/fnr.v60.29630

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4785221/
https://www.ncbi.nlm.nih.gov/pubmed/26960543
http://dx.doi.org/10.3402/fnr.v60.29630

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