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

Categoria dell'articolo: Original Paper

Pubblicato online: 30 mar 2022

Pagine: 91 - 105

Ricevuto: 10 nov 2021

Accettato: 19 feb 2022

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

Parole chiave

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.