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Lactobacillus casei group: identification, characterization and genetic evaluation of the stress response

open access: yes, 2016
Lactic acid bacteria (LAB) are an heterogeneous group of microorganisms used as starter and/or adjunctive cultures in the production of fermented foods to improve the shelf-life, the organoleptic properties and promote health. Many of these species, in fact, have been extensively characterized as probiotics several studies and clinical tests to ...
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