Ontology highlight
ABSTRACT:
SUBMITTER: Groenenboom AE
PROVIDER: S-EPMC6510411 | biostudies-literature | 2019
REPOSITORIES: biostudies-literature
Groenenboom Anneloes E AE Parker Megan E ME de Vries Anne A de Groot Suzette S Zobrist Stephanie S Mansen Kimberly K Milani Peiman P Kort Remco R Smid Eddy J EJ Schoustra Sijmen E SE
PloS one 20190510 5
Spontaneously fermented food products contain a complex, natural microbial community with potential probiotic activity. The addition of a health-promoting, probiotic bacterium to these products ensures the delivery of that probiotic activity to consumers. Here, we assess the microbial community of a traditional Senegalese milk product produced by spontaneous fermentation, called lait caillé. We produced the lait caillé in a traditional way and added a probiotic starter containing Lactobacillus r ...[more]