Fermented Seeds (“Zgougou”) from Aleppo Pine as a Novel Source of Potentially Probiotic Lactic Acid Bacteria

Microorganisms inhabiting fermented foods represent the main link between the consumption of this food and human health. Although some fermented food is a reservoir of potentially probiotic microorganisms, several foods are still unexplored. This study aimed at characterizing the probiotic potential...

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Detalles Bibliográficos
Autores principales: Missaoui, Jihen, Saidane, Dalila, Mzoughi, Ridha, Minervini, Fabio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6958562/
https://www.ncbi.nlm.nih.gov/pubmed/31861080
http://dx.doi.org/10.3390/microorganisms7120709

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6958562/
https://www.ncbi.nlm.nih.gov/pubmed/31861080
http://dx.doi.org/10.3390/microorganisms7120709

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