Traditional rice-based fermented products: Insight into their probiotic diversity and probable health benefits
Shruti Mishra, S. Mithul Aravind, Pratiksha Charpe, Said Ajlouni, Chaminda Senaka Ranadheera, S. Chakkaravarthi
Topics & Concepts
FermentationFermentation in food processingProbioticBiotechnologyFood scienceHealth benefitsBusinessStaple foodAgricultureBiologyTraditional medicineMedicineLactic acidEcologyGeneticsBacteriaProbiotics and Fermented FoodsGut microbiota and healthMicrobial Metabolites in Food Biotechnology