Traditional Bulgarian Fermented Foods as a Source of Beneficial Lactic Acid Bacteria

Traditional Bulgarian Fermented Foods as a Source of Beneficial Lactic Acid Bacteria

Background: Traditional Bulgarian fermented foods are prominent for their uniqueness of local ingredients, production methods, and endemic microbial species. The present research investigated the diversity and beneficial biological potential of lactic acid bacteria (LAB) isolated from various types...

Full description

Bibliographic Details
Main Authors: Viktoria Y. Marinova - Yordanova, Yoana K. Kizheva, Iliyana K. Rasheva, Petya K. Hristova
Format: Article
Language:English
Published: IMR Press 2024-03-01
Series:Frontiers in Bioscience-Elite
Subjects:
lactic acid bacteria
functional foods
bio-protection
beneficial bacteria
antibacterial potential
acquired-antibiotic resistance
Online Access:https://www.imrpress.com/journal/FBE/16/1/10.31083/j.fbe1601007

Internet

https://www.imrpress.com/journal/FBE/16/1/10.31083/j.fbe1601007

Similar Items