Open AccessA new dairy product fermented exclusively by dairy propionibacteria: a new tool to study probiotic potentialities in vivo
Author(s) -
Fabien Cousin,
Séverine Louesdon,
Marie-Bernadette Maillard,
MarieNoëlle Madec,
Sandrine Parayre-Breton,
Hélène Falentin,
StéphanieMarie Deutsch,
Loic Gaillard,
Laurence Le Normand,
Gaëlle Boudry,
Gwénaël Jan
Publication year - 2010
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - propionibacterium freudenreichii , probiotic , fermentation , bacteria , biology , food science , starter , propionibacterium , kefir , lactic acid , lactobacillus helveticus , fermentation starter , microbiology and biotechnology , lactobacillus , genetics
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