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Health-Promoting Properties of Lactobacilli in Fermented Dairy Products
Bacteria of the genus Lactobacillus have been employed in food fermentation for decades. Fermented dairy products, such as cheese and yogurt, are products of high value known as functional food and widely consumed due to their positive health impact. Fermentation was originally based on conversion o...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Frontiers Media S.A.
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8175972/ https://www.ncbi.nlm.nih.gov/pubmed/34093496 http://dx.doi.org/10.3389/fmicb.2021.673890 |