Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum

Consumers are demanding healthier foods, and the increasing drawbacks associated with dairy-based products have driven efforts to find plant-based probiotic alternatives. Consequently, this study aimed to evaluate the suitability of a teff-based substrate for delivering the potential probiotics, Lac...

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Detalles Bibliográficos
Autores principales: Alemneh, Sendeku Takele, Emire, Shimelis Admassu, Hitzmann, Bernd
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8534921/
https://www.ncbi.nlm.nih.gov/pubmed/34681382
http://dx.doi.org/10.3390/foods10102333

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8534921/
https://www.ncbi.nlm.nih.gov/pubmed/34681382
http://dx.doi.org/10.3390/foods10102333

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