Bacterial community dynamics in lait caillé, a traditional product of spontaneous fermentation from Senegal

Spontaneously fermented food products contain a complex, natural microbial community with potential probiotic activity. The addition of a health-promoting, probiotic bacterium to these products ensures the delivery of that probiotic activity to consumers. Here, we assess the microbial community of a...

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Detalles Bibliográficos
Autores principales: Groenenboom, Anneloes E., Parker, Megan E., de Vries, Anne, de Groot, Suzette, Zobrist, Stephanie, Mansen, Kimberly, Milani, Peiman, Kort, Remco, Smid, Eddy J., Schoustra, Sijmen E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2019
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6510411/
https://www.ncbi.nlm.nih.gov/pubmed/31075124
http://dx.doi.org/10.1371/journal.pone.0215658

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6510411/
https://www.ncbi.nlm.nih.gov/pubmed/31075124
http://dx.doi.org/10.1371/journal.pone.0215658

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