Research & Reviews In Science And Mathematics
Characterization Of Probiotic Abilities Of Lactic Acid Bacteria From Traditional Pickle Juice And Shalgam
Disiplin:
Chemistry and Food Science,Food Science
Konu:
Chemistry and Food Science,Food Science
The study focuses on characterizing the probiotic abilities of lactic acid bacteria from traditional pickle juice and shalgam. Probiotics, including various strains of Lactobacillus and Bifidobacterium, offer health benefits such as improving digestion, preventing infections, reducing the risk of cancer, and strengthening the immune system. Fermented foods have been identified as a good source of probiotic organisms.
