益生菌
乳酸菌
微生物学
生物
食品科学
细菌
遗传学
发酵
作者
Minjee Lee,Won-Yeong Bang,H -C Lee,Soo‐Yeon Yang,Kyu‐Shik Lee,Hae‐Ji Kang,Sun Mee Hong,Jungwoo Yang
出处
期刊:Microorganisms
[Multidisciplinary Digital Publishing Institute]
日期:2024-10-15
卷期号:12 (10): 2063-2063
标识
DOI:10.3390/microorganisms12102063
摘要
Lactic acid bacteria (LAB) are probiotic microorganisms widely used for their health benefits in the food industry. However, recent concerns regarding their safety have highlighted the need for comprehensive safety assessments. In this study, we aimed to evaluate the safety of
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