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The food-gut axis: lactic acid bacteria and their link to food, the gut microbiome and human health
Lactic acid bacteria (LAB) are present in foods, the environment and the animal gut, although fermented foods (FFs) are recognized as the primary niche of LAB activity. Several LAB strains have been studied for their health-promoting properties and are employed as probiotics. FFs are recognized for...
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| Pubblicato in: | FEMS Microbiol Rev |
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| Autori principali: | , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Oxford University Press
2020
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7391071/ https://ncbi.nlm.nih.gov/pubmed/32556166 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/femsre/fuaa015 |
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