Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese

Published 2016 View Full Article

Authors

Keywords

Xinjiang cheese, Lactic acid bacterial (LAB) strains, Probiotic properties, <em class=EmphasisTypeItalic >Caenorhabditis elegans</em>, Lifespan, 新疆奶酪, 乳酸菌, 益生特性, 秀丽线虫, 寿命, TS252.5

Journal

Journal of Zhejiang University-SCIENCE B

Volume 17, Issue 8, Pages 597-609

Publisher

Zhejiang University Press

Online

2016-08-08

DOI

10.1631/jzus.b1500250

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