A review: Health promoting lactic acid bacteria in traditional Indonesian fermented foods
Traditional Indonesian fermented foods can be used as potential sources of probiotics as they commonly contain lactic acid bacteria (LAB), including species of Lactobacillus, Pediococcus, Enterococcus, Weisella and Leuconostoc. The occurrence of LAB in Indonesian fermented foods is not only limited...
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| Format: | Article |
| Language: | English |
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KeAi Communications Co., Ltd.
2015-06-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453015000294 |