HIGHLIGHTS
- who: Inger-Cecilia Mayer Labba et al. from the Division of Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University have published the Article: food & nutrition, in the Journal: (JOURNAL) of 12/02/2020
- what: In the present study, 116 isolates were obtained. The five P. pentosaceus strains that were used for fermentation in this study had a similar growth pattern: an initial lag phase followed by exponential growth until 8 h of incubation, when the cells reached a stationary phase.
- future: Investigation on probiotic properties are needed such as . . .
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