Characterization of the Probiotic Potential of Lactic Acid Bacteria Isolated from Kimchi, Yogurt, and Baby Feces in Hong Kong and Their Performance in Soymilk Fermentation

Background: There are several potential healthy or nutritional benefits from the use of lactic acid bacteria (LAB) in foods. This study aimed to characterize the LAB isolates from kimchi, yogurt, and baby feces in the Hong Kong area and evaluate their performance in fermented soymilk, which allowed...

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Detalles Bibliográficos
Autores principales: Wu, Haicui, Shum, Tim-Fat, Chiou, Jiachi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8705588/
https://www.ncbi.nlm.nih.gov/pubmed/34946146
http://dx.doi.org/10.3390/microorganisms9122544

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8705588/
https://www.ncbi.nlm.nih.gov/pubmed/34946146
http://dx.doi.org/10.3390/microorganisms9122544

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