Evaluation of the Probiotic Potential of Lactobacillus delbrueckii ssp. indicus WDS-7 Isolated from Chinese Traditional Fermented Buffalo Milk In Vitro

Article Category: Original Paper

Published Online: Mar 30, 2022

Page range: 91 - 105

Received: Nov 10, 2021

Accepted: Feb 19, 2022

DOI: https://doi.org/10.33073/pjm-2022-012

Keywords

fermented buffalo milk, lactic acid bacteria, probiotic potential, ssp., food application

© 2022 Changjun Wu et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.