Preliminary Assessment of the In Vitro Immunological Activity of Native Lactobacillus Strains from the Ecuadorian Amazon

Preliminary Assessment of the In Vitro Immunological Activity of Native Lactobacillus Strains from the Ecuadorian Amazon

The isolation and characterization of new Lactobacillus strains from fermented traditional foods is a global trend as it enhances the potential for discovering novel probiotic foods. The fermented cocoa (Theobroma cacao) mucilage is an intriguing substrate for isolating lactic acid bacteria involved...

Cur síos iomlán

Sábháilte in:
Sonraí bibleagrafaíochta
Príomhchruthaitheoir: Scalvenzi, Laura (author)
Rannpháirtithe: Torres Gutiérrez, Roldán (author), Cerda Mejía, Liliana (author), Riofrio Carrión, Andrea (author), Pérez Quintana, Manuel (author)
Formáid: article
Foilsithe / Cruthaithe: 2024
Ábhair:
Cocoa
Lactic acid bacteria
Biological activity
Isolation
Cocoa fermentation
Probiotics
Cocoa pulp
Rochtain ar líne:https://doi.org/10.70099/BJ/2024.01.03.20
http://repositorio.ikiam.edu.ec/jspui/handle/RD_IKIAM/812
Clibeanna: Cuir clib leis
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!

Ar líne

https://doi.org/10.70099/BJ/2024.01.03.20
http://repositorio.ikiam.edu.ec/jspui/handle/RD_IKIAM/812

Míreanna comhchosúla