<i>In Vitro</i> Characterisation of Potential Probiotic Bacteria Isolated from a Naturally Fermented Carrot and Ginger Brine
Unhealthy dietary patterns have been associated with an increase in mortality rate as well as the high occurrence of nontransmissible chronic degenerative diseases. Subsequently, the development of new functional foods has been proposed to reduce the incidence of nontransmissible chronic degenerativ...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-10-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/8/10/534 |