Review: Adaptation of Beneficial Propionibacteria, Lactobacilli, and Bifidobacteria Improves Tolerance Toward Technological and Digestive Stresses

This review deals with beneficial bacteria, with a focus on lactobacilli, propionibacteria, and bifidobacteria. As being recognized as beneficial bacteria, they are consumed as probiotics in various food products. Some may also be used as starters in food fermentation. In either case, these bacteria...

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Salvato in:
Dettagli Bibliografici
Pubblicato in:Front Microbiol
Autori principali: Gaucher, Floriane, Bonnassie, Sylvie, Rabah, Houem, Marchand, Pierre, Blanc, Philippe, Jeantet, Romain, Jan, Gwénaël
Natura: Artigo
Lingua:Inglês
Pubblicazione: Frontiers Media S.A. 2019
Soggetti:
Microbiology
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC6491719/
https://ncbi.nlm.nih.gov/pubmed/31068918
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2019.00841
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