Beneficial properties of lactic acid bacteria naturally present in dairy production.
Monique ColomboNathália P A CastilhoSvetoslav D TodorovLuís Augusto NeroPublished in: BMC microbiology (2018)
The phenotypes exhibited in vitro and the presence of beneficial genes revealed the beneficial potential of the studied strains, demanding further analyses in a food matrix and in vivo to allow the development of a functional product, with health-related properties.