Beneficial features of pediococcus: from starter cultures and inhibitory activities to probiotic benefits

Pediococci are lactic acid bacteria (LAB) which have been used for centuries in the production of traditional fermented foods. There fermentative abilities were explored by the modern food processing industry in use of pediococci as starter cultures, enabling the production of fermented foods with d...

Descripción completa

Detalles Bibliográficos
Autores principales: Todorov, Svetoslav Dimitrov, Dioso, Clarizza May, Liong, Min-Tze, Nero, Luis Augusto, Khosravi-Darani, Kianoush, Ivanova, Iskra Vitanova
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Netherlands 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9640849/
https://www.ncbi.nlm.nih.gov/pubmed/36344843
http://dx.doi.org/10.1007/s11274-022-03419-w

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9640849/
https://www.ncbi.nlm.nih.gov/pubmed/36344843
http://dx.doi.org/10.1007/s11274-022-03419-w

Ejemplares similares