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Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice

The aim of the paper was to analyse changes in lactic acid bacteria (LAB) populations during spontaneous fermentation of green curly kale juice (Brasicca oleracea L. var. acephala L.) and to determine the probiotic potential of LAB isolates. The analyses revealed that changes in LAB populations were...

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Detalles Bibliográficos
Autores principales:	Szutowska, Julia, Gwiazdowska, Daniela
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Springer Berlin Heidelberg 2020
Materias:	Original Paper
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7965858/ https://www.ncbi.nlm.nih.gov/pubmed/33104821 http://dx.doi.org/10.1007/s00203-020-02095-4

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