Characterization and Evaluation of the Probiotic Potential In Vitro and In Situ of Lacticaseibacillus paracasei Isolated from Tenate Cheese
Reyna N. Falfán-Cortés, Nancy Mora-Peñaflor, Carlos A. Gómez-Aldapa, Esmeralda Rangel-Vargas, Otilio A. Acevedo-Sandoval, Melitón J. Franco-Fernández, Javier Castro-Rosas
Topics & Concepts
ProbioticLactobacillus paracaseiIn vitroFood scienceIn situChemistryBacteriaMicrobiologyBiologyLactobacillaceaeFood microbiologyCheesemakingLactic acidIn vitro toxicologyBiochemistryFood preservationFood contaminantPasteurizationProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesAnimal Diversity and Health Studies