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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...

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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

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