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Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice
The aim of the paper was to analyse changes in lactic acid bacteria (LAB) populations during spontaneous fermentation of green curly kale juice (Brasicca oleracea L. var. acephala L.) and to determine the probiotic potential of LAB isolates. The analyses revealed that changes in LAB populations were...
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| Pubblicato in: | Arch Microbiol |
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| Autori principali: | , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer Berlin Heidelberg
2020
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7965858/ https://ncbi.nlm.nih.gov/pubmed/33104821 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s00203-020-02095-4 |
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