Safety, probiotic potential, and mycotoxin-reduction efficacy of Limosilactobacillus fermentum isolated from traditional dairy products
Lactic acid bacteria (LAB) possess safety and preservative functions, particularly in dairy products. New LAB strains were isolated and defined from conventional dairy products for their probiotic potential and functional characteristics. The isolates were evaluated for safety (including hemolytic a...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225004081 |
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