Role of Exposure to Lactic Acid Bacteria from Foods of Animal Origin in Human Health

Animal products, in particular dairy and fermented products, are major natural sources of lactic acid bacteria (LAB). These are known for their antimicrobial properties, as well as for their roles in organoleptic changes, antioxidant activity, nutrient digestibility, the release of peptides and poly...

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Detalles Bibliográficos
Autores principales: Miranda, Carla, Contente, Diogo, Igrejas, Gilberto, Câmara, Sandra P. A., Dapkevicius, Maria de Lurdes Enes, Poeta, Patrícia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8471122/
https://www.ncbi.nlm.nih.gov/pubmed/34574202
http://dx.doi.org/10.3390/foods10092092

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8471122/
https://www.ncbi.nlm.nih.gov/pubmed/34574202
http://dx.doi.org/10.3390/foods10092092

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