Screening and characterization of potential probiotic and starter bacteria for plant fermentations
Probiotics are mostly consumed as fermented or fortified food products in Europe. There are two important factors in the selection of probiotic candidates regarding the potential health benefit; their viability and number when consumed, and their survival and persistence in the gastrointestinal trac...
| Main Authors: | , , , , , , , , |
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://www.sciencedirect.com/science/article/pii/S0023643816301827 http://hdl.handle.net/20.500.12123/3273 https://doi.org/10.1016/j.lwt.2016.03.046 |
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