Probiotic Potentials of Lactic Acid Bacteria Isolated from Fermented Foods

Wejinya, A. O.; Obinna-Echem, P. C.; Barber, L. I.; Giami, S. Y..

Article | IMSEAR | ID: sea-219586

Palabras clave

Probiotics; fermented foods; LAB; susceptibility; antimicrobial activity

Texto completo: 1 Índice: IMSEAR Año: 2022 Tipo del documento: Article

Texto completo: 1 Índice: IMSEAR Año: 2022 Tipo del documento: Article