Lactic acid bacteria isolated from dairy products as potential producers of lipolytic, proteolytic and antibacterial proteins

Regular consumption of fermented dairy products helps maintain a healthy microbiota and prevent gut dysbiosis-linked diseases. The lactic acid bacteria (LAB) present in food enhance the digestibility of proteins, moderate the release of fatty acids, and support human health through inhabiting the ga...

Descripción completa

Detalles Bibliográficos
Autores principales: García-Cano, Israel, Rocha-Mendoza, Diana, Ortega-Anaya, Joana, Wang, Karen, Kosmerl, Erica, Jiménez-Flores, Rafael
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2019
Materias:
Biotechnologically Relevant Enzymes and Proteins
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6570704/
https://www.ncbi.nlm.nih.gov/pubmed/31030287
http://dx.doi.org/10.1007/s00253-019-09844-6

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6570704/
https://www.ncbi.nlm.nih.gov/pubmed/31030287
http://dx.doi.org/10.1007/s00253-019-09844-6

Ejemplares similares