Evaluating Enterococcus faecium 9 N‐2 as a probiotic candidate from traditional village white cheese
Abstract In this study, various functional and probiotic attributes of the Enterococcus faecium 9 N‐2 strain isolated from village‐style white cheese were characterized, while also assessing its safety. To achieve this, we conducted an in vitro analysis of several key probiotic properties exhibited...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2024-03-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.3878 |