Selection of lactic acid bacteria with promising probiotic aptitudes from fruit and ability to survive in different food matrices
Noádia Priscilla Araújo Rodrigues, Estefânia Fernandes Garcia, Evandro Leite de Souza
Topics & Concepts
Food scienceProbioticOrange (colour)BiologyLactic acidLactobacillusOrange juiceLactobacillus brevisBacteriaBiotechnologyFermentationLactobacillus plantarumGeneticsProbiotics and Fermented FoodsBiochemical Analysis and Sensing TechniquesFood composition and properties