Genomic and functional characterization of bacteriocinogenic lactic acid bacteria isolated from Boza, a traditional cereal-based beverage
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DOI: 10.1038/s41598-022-05086-1
Abstract: Boza is a traditional low-alcohol fermented beverage from the Balkan Peninsula, frequently explored as a functional food product. The product is rich in Lactic Acid Bacteria (LAB) and some of them can produce bacteriocins. In… read more here.
Keywords: lactic acid; genomic functional; boza traditional; acid bacteria ... See more keywords