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Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health

Olaide Olawunmi Ajibola Raymond Thomas Babatunde Femi Bakare

食品科学与人类健康(英文)2023，Vol.12Issue(5)：P.1493-1509,17.

食品科学与人类健康(英文)2023，Vol.12Issue(5)：P.1493-1509,17.DOI:10.1016/j.fshw.2023.02.011

Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health

Olaide Olawunmi Ajibola ¹Raymond Thomas ²Babatunde Femi Bakare³

作者信息

1. Department of Biochemistry,Memorial University of Newfoundland,St.John’s,NL A1C 5S7,Canada Faculty of Resource Science and Technology,Universiti Malaysia Sarawak,Kota Samarahan 94300,Malaysia Institute of Biodiversity and Environmental Conservation,Universiti Malaysia Sarawak,Kota Samarahan 94300,Malaysia
2. School of Science and the Environmental Science/Boreal Ecosystem Research Initiative,Memorial University of Newfoundland,Corner Brook A2H 5G4,Canada Department of Biology/Biotron Experimental Climate Change Research Centre,Western University,London N6A 5B,Canada
3. Environmental Pollution and Remediation Research Group,Department of Chemical Engineering,Mangosuthu University of Technology,Durban 4031,South Africa
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摘要

关键词

Ethnic/Leafy vegetables/Fruit/Fermentation/Lactic acid bacteria/Malaysia

分类

轻工纺织

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Olaide Olawunmi Ajibola,Raymond Thomas,Babatunde Femi Bakare..Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health[J].食品科学与人类健康(英文),2023,12(5):P.1493-1509,17.

基金项目

Universiti Malaysia Sarawak for the support of this research。（）

食品科学与人类健康(英文)

OACSCD

ISSN：2097-0765

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