Isolation and characterization of probiotic lactic acid bacteria from fermented traditional rice for potential applications in food and livestock production
Probiotic lactic acid bacteria (LAB) are widely used in fermented food products and as feed additives for livestock, poultry, and fish. Fermented rice presents significant potential as an alternative carrier for probiotics. Therefore, this study aimed to isolate, identify, and characterize potential...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225001751 |
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