ArticleWorld journal of microbiology & biotechnology2020

The prebiotics (Fructo-oligosaccharides and Xylo-oligosaccharides) modulate the probiotic properties of Lactiplantibacillus and Levilactobacillus strains isolated from traditional fermented olive.

Houssam Abouloifa et al.PubMed ↗Publisher ↗

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