Application of water kefir in co-fermentation with Saccharomyces boulardii for the...
Evaluation of the antimicrobial properties of kombucha and potentially probiotic m...
Development of probiotic mead from the co-fermentation of Lactobacillus casei and ...
Standardization of a new drink with probiotic potential based on Kefir and fruit j...
Detection and identification of bioactive compounds in probiotic yoghurt containin...
Bioprotetores microorganisms in salami with low salt content and its effect on the...