Diversity and Functional Properties of Lactic Acid Bacteria Isolated From Wild Fruits and Flowers Present in Northern Argentina
Luciana G. Ruiz Rodríguez(Centro Científico Tecnológico - Tucumán), Fernanda Mozzi(Consejo Nacional de Investigaciones Científicas y Técnicas), Luc De Vuyst(Vrije Universiteit Brussel), Florencia Mohamed(Centro Científico Tecnológico - Tucumán), Elvira M. Hébert(Collège Communautaire du Nouveau-Brunswick), Juliana Bleckwedel(Centro Científico Tecnológico - Tucumán), Roxana Medina(Centro Científico Tecnológico - Tucumán)
Cited by 204
Related Papers
Lactic acid bacteria as functional starter cultures for the food fermentation industry
|Trends in Food Science & Technology|2003|1.8k
Bifidobacteria and Butyrate-Producing Colon Bacteria: Importance and Strategies for Their Stimulation in the Human Gut
|Frontiers in Microbiology|2016|1.7k
The role and application of enterococci in food and health
|International Journal of Food Microbiology|2005|1.1k
The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods
|Nature Reviews Gastroenterology & Hepatology|2021|863
Heteropolysaccharides from lactic acid bacteria
|FEMS Microbiology Reviews|1999|733