Fermentation
 2023
DOI: 10.3390/fermentation9100868
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New Insights into the Application of Lactic Acid Bacterial Strains in Fermentation 2.0

Bao-Hong Lee,
Ming-Kuei Shih,
Chih-Yao Hou

Abstract: Lactic acid bacteria and Bacillus species are not only microorganisms that are often used in fermented products and food industries but they are also considered human probiotics because their metabolites are beneficial to organisms [...]

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