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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...
| Autores principales: | , , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Public Library of Science
2019
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| Materias: | |
| 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 |