Review: Adaptation of Beneficial Propionibacteria, Lactobacilli, and Bifidobacteria Improves Tolerance Toward Technological and Digestive Stresses

This review deals with beneficial bacteria, with a focus on lactobacilli, propionibacteria, and bifidobacteria. As being recognized as beneficial bacteria, they are consumed as probiotics in various food products. Some may also be used as starters in food fermentation. In either case, these bacteria...

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Detalles Bibliográficos
Autores principales: Gaucher, Floriane, Bonnassie, Sylvie, Rabah, Houem, Marchand, Pierre, Blanc, Philippe, Jeantet, Romain, Jan, Gwénaël
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2019
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6491719/
https://www.ncbi.nlm.nih.gov/pubmed/31068918
http://dx.doi.org/10.3389/fmicb.2019.00841

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6491719/
https://www.ncbi.nlm.nih.gov/pubmed/31068918
http://dx.doi.org/10.3389/fmicb.2019.00841

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