Assessment of Probiotic Potential of Lactic Acid Bacteria Isolated from Bottle Gourds (Calabash) of Milk Fermentation of Mbéré, Cameroon
Tchamba Mbiada Mervie Noël, Bouba Adji Mohammadou, Nodem Shanang Francky Steve, Léopold Ngoune Tatsadjieu, Mbarga Manga Joseph Arsene, Rehailia Manar, Ibrahim Khelifi & Kezimana Parfait · Journal of Pharmaceutical Research International · 2021
Background and Aim: Lactic acid bacteria (LAB) became a field of interest by scientists in recent years due to their technological and probiotic properties. The aim of this work was to study the technological and probiotic properties of LAB isolated from the bottle gourds (calaba...
Open access
Research Article
10.9734/jpri/2021/v33i44B32687