Effects of Probiotic Fermented Fruit Juice-Based Biotransformation by Lactic Acid Bacteria and Saccharomyces boulardii CNCM I-745 on Anti-Salmonella and Antioxidative Properties

Fermentation is an effective process for providing various beneficial effects in functional beverages. Lactic acid bacteria and yeast fermentation-based biotransformation contribute to enhancement of nutritional value and digestibility, including lactose intolerance reduction and control of infectio...

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Detalles Bibliográficos
Autores principales: Laosee, Wanida, Kantachote, Duangporn, Chansuwan, Worrapanit, Sirinupong, Nualpun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society for Microbiology and Biotechnology 2022
Materias:
Research article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9668090/
https://www.ncbi.nlm.nih.gov/pubmed/36198663
http://dx.doi.org/10.4014/jmb.2206.06012

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9668090/
https://www.ncbi.nlm.nih.gov/pubmed/36198663
http://dx.doi.org/10.4014/jmb.2206.06012

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