Probiotic potential of isolated Cultures from spontaneously or naturally fermented food products (2024)
- Authors:
- Autor USP: TODOROV, SVETOSLAV DIMITROV - FCF
- Unidade: FCF
- DOI: 10.3390/foods13121817
- Subjects: PROBIÓTICOS; FERMENTAÇÃO; ALIMENTOS FERMENTADOS
- Language: Inglês
- Imprenta:
- Source:
- Status:
- Artigo publicado em periódico de acesso aberto (Gold Open Access)
- Versão do Documento:
- Versão publicada (Published version)
- Acessar versão aberta:
-
ABNT
MUTUKUMIRA, Anthony N e TODOROV, Svetoslav Dimitrov. Probiotic potential of isolated Cultures from spontaneously or naturally fermented food products. Foods, v. 13, p. 1-5 art. 1817, 2024Tradução . . Disponível em: https://dx.doi.org/10.3390/foods13121817. Acesso em: 07 maio 2026. -
APA
Mutukumira, A. N., & Todorov, S. D. (2024). Probiotic potential of isolated Cultures from spontaneously or naturally fermented food products. Foods, 13, 1-5 art. 1817. doi:10.3390/foods13121817 -
NLM
Mutukumira AN, Todorov SD. Probiotic potential of isolated Cultures from spontaneously or naturally fermented food products [Internet]. Foods. 2024 ; 13 1-5 art. 1817.[citado 2026 maio 07 ] Available from: https://dx.doi.org/10.3390/foods13121817 -
Vancouver
Mutukumira AN, Todorov SD. Probiotic potential of isolated Cultures from spontaneously or naturally fermented food products [Internet]. Foods. 2024 ; 13 1-5 art. 1817.[citado 2026 maio 07 ] Available from: https://dx.doi.org/10.3390/foods13121817 - Identification and functional analysis of novel SNPs in enterocin genes of Enterococcus faecium GHB21
- Bacteriocins and Antimicrobial Peptides Symposium, Part of International Probiotic Conference, Prague 18–20 june 2024
- New food ingredients: the challenge of potential new pathogens and spoilage issues
- Constipation anti-aging effects by dairy-based lactic acid bacteria
- Exploration and understanding of beneficial properties of lactic acid bacteria: 10 years of experience in applied food biotechnology...[Editorial]
- Impact of a novel caseinolytic protease single mutation on Lactiplantibacillus pentosus growth performance
- Plasmid-associated Bacteriocin produced by Pediococcus pentosaceus isolated from smoked salmon: partial characterization and some Aspects of his mode of action
- Taxonomic diversity and antimicrobial potential of thermophilic bacteria from two extreme algerian hot springs
- Aquaculture as a source of sustainable proteins
- Isolation and characterization of enterocin-producing Enterococcus faecium strains from algerian traditional food “dried figs marinated in olive Oil”: functional and safety evaluations
Informações sobre a disponibilidade de versões do artigo em acesso aberto coletadas automaticamente via oaDOI API (Unpaywall).
Por se tratar de integração com serviço externo, podem existir diferentes versões do trabalho (como preprints ou postprints), que podem diferir da versão publicada.
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
