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Survival During Simulated Digestion, Bacteriocin Production, and Bile Salt Hydrolase Activities of Lactic Acid Bacteria in Poi, a Fermented Hawaiian Food
OBJECTIVES: Poi, a paste from pounded, cooked taro corms, is culturally significant in Hawaii. This study aimed to investigate the probiotic properties of lactic acid bacteria (LAB) in poi. METHODS: Naturally fermented poi was subjected to simulated oral, gastric, and intestinal digestions in vitro....
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Oxford University Press
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9194209/ http://dx.doi.org/10.1093/cdn/nzac069.011 |