In Vitro Evaluation of Probiotic Potential of Lactic Acid Bacteria Isolated from Yunnan De’ang Pickled Tea
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DOI: 10.1007/s12602-018-9395-x
Abstract: This study aimed to investigate the probiotic potential of lactic acid bacteria (LAB) strains isolated from De’ang pickled tea, a traditional food consumed by the De’ang nationality of Yunnan, China. Twenty-six LAB strains isolated from… read more here.
Keywords: probiotic potential; pickled tea; ang pickled; potential lactic ... See more keywords