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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer Netherlands
2022
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| Materias: | |
| 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 |