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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

Lactobacillus spp. with in vitro probiotic properties from human faeces and traditional fermented products

Maria G Vizoso Pinto1, Charles M A P Franz, Ulrich Schillinger

  • 1Federal Research Centre for Nutrition and Food, Institute for Hygiene and Toxicology, Haid-und-Neu-Strasse 9, D-76131 Karlsruhe, Germany.

International Journal of Food Microbiology
|March 1, 2006
PubMed

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