Evaluation of the probiotic, technological, safety attributes, and GABA-producing capacity of microorganisms isolated from Iranian milk kefir beverages

Evaluation of the probiotic, technological, safety attributes, and GABA-producing capacity of microorganisms isolated from Iranian milk kefir beverages

IntroductionKefir beverage has beneficial microorganisms that have health-giving properties; therefore, they have a good potential to be probiotic. This study evaluated the probiotic potential, technological, and safety characteristics of Enterococcus faecalis, Lactococcus lactis, and Pichia ferment...

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Bibliographic Details
Main Authors: Minoo Moghimani, Helen Onyeaka, Mohammad Hashemi, Asma Afshari
Format: Article
Language:English
Published: Frontiers Media S.A. 2024-06-01
Series:Frontiers in Microbiology
Subjects:
kefir
food microbiology
probiotic potential
gastrointestinal tract
gamma-aminobutyric acid
thin-layer chromatography
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2024.1385301/full

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https://www.frontiersin.org/articles/10.3389/fmicb.2024.1385301/full

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