Probiotic potential and antimicrobial effects of lactic acid bacteria isolated from palm wine against foodborne pathogens in Ghana
Beyond being a traditional beverage, palm wine is a rich source of lactic acid bacteria (LAB) with potential applications as starter cultures in the food and feed industries. While LAB is commonly isolated from the gastrointestinal tract, externally sourced strains may offer similar probiotic benefi...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X25001182 |
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