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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Co-Action Publishing
2016
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| 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 |