Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages
Diverse African traditional fermented foods and beverages, produced using different types of fermentation, have been used since antiquity because of their numerous nutritional values. Lactic acid bacteria (LAB) isolated from these products have emerged as a welcome source of antimicrobials and thera...
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| Автори: | , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Swedish Nutrition Foundation
2016-03-01
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| Серія: | Food & Nutrition Research |
| Предмети: | |
| Онлайн доступ: | http://www.foodandnutritionresearch.net/index.php/fnr/article/view/29630/45467 |
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