Exploration of probiotic attributes in lactic acid bacteria isolated from fermented Theobroma cacao L. fruit using in vitro techniques.

Nandha MC, Shukla RM

DOI: 10.3389/fmicb.2023.1274636
Published: 2023
Container: Frontiers in microbiology
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3389/fmicb.2023.1274636,
  title = {Exploration of probiotic attributes in lactic acid bacteria isolated from fermented Theobroma cacao L. fruit using in vitro techniques.},
  author = {Nandha MC and Shukla RM},
  year = {2023},
  journal = {Frontiers in microbiology},
  doi = {10.3389/fmicb.2023.1274636},
  url = {https://doi.org/10.3389/fmicb.2023.1274636}
}

RIS

TY  - JOUR
TI  - Exploration of probiotic attributes in lactic acid bacteria isolated from fermented Theobroma cacao L. fruit using in vitro techniques.
AU  - Nandha MC
AU  - Shukla RM
PY  - 2023
JO  - Frontiers in microbiology
DO  - 10.3389/fmicb.2023.1274636
UR  - https://doi.org/10.3389/fmicb.2023.1274636
ER  -

APA

MC, N., & RM, S. (2023). Exploration of probiotic attributes in lactic acid bacteria isolated from fermented Theobroma cacao L. fruit using in vitro techniques.. Frontiers in microbiology. https://doi.org/10.3389/fmicb.2023.1274636

Source records

pubmed · retrieved 2026-09-25T05:27:42.718Z