Naturally Fermented Milk From Northern Senegal: Bacterial Community Composition and Probiotic Enrichment With Lactobacillus rhamnosus

Naturally Fermented Milk From Northern Senegal: Bacterial Community Composition and Probiotic Enrichment With Lactobacillus rhamnosus

A variety of foods fermented with lactic acid bacteria serve as dietary staples in many African communities; yet, their bacterial profiles are poorly characterized. The integration of health-promoting probiotics into naturally fermented milk products could make a profound impact on human health. Her...

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Bibliographic Details
Main Authors: Megan Parker, Stephanie Zobrist, Chantal Donahue, Connor Edick, Kimberly Mansen, Mehdi Hassan Zade Nadjari, Margreet Heerikhuisen, Wilbert Sybesma, Douwe Molenaar, Abdoulaye Moussa Diallo, Peiman Milani, Remco Kort
Format: Article
Language:English
Published: Frontiers Media S.A. 2018-09-01
Series:Frontiers in Microbiology
Subjects:
naturally fermented milk
lait caillé
bacterial community
probiotics
Lactobacillus rhamnosus yoba 2012
Lactobacillus rhamnosus GG
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2018.02218/full

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https://www.frontiersin.org/article/10.3389/fmicb.2018.02218/full

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