The Investigation of the Diversity of Lactobacilli Spp. and Assessment Their Some Probiotic Properties in Traditional Dairy Products in East Azerbaijan Province in Iran

Nowadays, there is an increasing interest in the production of functional foods, particularly probiotic foods. Lactic acid bacteria (LAB) particularly strains of Lactobacillus are important bacteria in food microbiology and human nutrition due to their ability to fermented food production and have r...

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Detalles Bibliográficos
Autores principales: Faghfoori, Zeinab, Pourghassem Gargari, Bahram, Saber, Amir, Seyyedi, Maryam, Yari Khosroushahi, Ahmad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Shaheed Beheshti University of Medical Sciences 2017
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5843315/
https://www.ncbi.nlm.nih.gov/pubmed/29552062

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