Open AccessProbiotic Potential of Lactic Acid Bacteria from Traditional Fermented Dairy and Meat Products: Assessment by In Vitro Tests and Molecular Characterization
Author(s) -
Foteini Pavli,
Anthoula A. Argyri,
Olga S. Papadopoulou
Publication year - 2016
Publication title -
journal of probiotics and health
Language(s) - English
Resource type - Journals
ISSN - 2329-8901
DOI - 10.4172/2329-8901.1000157
Subject(s) - lactic acid , probiotic , food science , fermentation , bacteria , microbiology and biotechnology , fermented milk products , biology , genetics