Investigating tryptophan-producing probiotic lactic acid bacteria from Lithuanian fermented foods: functional characterization, safety evaluation, and genomic analysis
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This study aimed to isolate and characterize lactic acid bacteria (LAB) from traditional Lithuanian fermented foods and evaluate their probiotic potential, safety, and ability to produce tryptophan. Around 20 LAB isolate...
LCC LCC:Nutrition. Foods and food supplyIdioma eng
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