"Postbiotics produced at laboratory and industrial level as potential functional food ingredients with the capacity to protect mice against Salmonella infection"

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Postbiotics produced at laboratory and industrial level as potential functional food ingredients with the capacity to protect mice against Salmonella infection

To determine the protective capacity against Salmonella infection in mice of the cell‐free fraction (postbiotic) of fermented milk, produced at laboratory and industrial level. Click to show full abstract

To determine the protective capacity against Salmonella infection in mice of the cell‐free fraction (postbiotic) of fermented milk, produced at laboratory and industrial level.

Keywords: capacity; salmonella infection; produced laboratory; industrial level; laboratory industrial

Journal Title: Journal of Applied Microbiology
Year Published: 2019

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