Assessment of Probiotic Properties of Lactic Acid Bacteria from Traditional Sourdoughs for Bread-Making in Turkey against Some Gut Conditions
This study aims to assess the probiotic properties of Lactic Acid Bacteria isolated from the traditional sourdoughs used for bread making in Turkey against some gut conditions. A total number of 29 samples from twelve provinces of Turkey were collected, and screened for the presence of lactic acid b...
| Autors principals: | , |
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| Format: | Article |
| Idioma: | English |
| Publicat: |
Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology
2019-10-01
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| Col·lecció: | Journal of Applied Food Technology |
| Matèries: | |
| Accés en línia: | https://ejournal2.undip.ac.id/index.php/jaft/article/view/5662 |