Potentiality of Food-Isolated Lentilactobacillus kefiri Strains as Probiotics: State-of-Art and Perspectives
Paula Carasi, Mariano Malamud, María de los Ángeles Serradell
Topics & Concepts
ProbioticBiologyFermentation in food processingAntimicrobialBiotechnologyBacteriaHealth benefitsHuman healthAntibiotic resistanceFermentationAntibioticsMicrobiologyGenerally recognized as safeLactic acidFood scienceTraditional medicineGeneticsMedicineEnvironmental healthProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesMicrobial Metabolites in Food Biotechnology