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This review article discusses the potential of vegetable substrates as alternatives for incorporating lactic acid bacteria (LAB) with probiotic properties into food matrices. It highlights the health benefits of lactic fermentation of plant-based foods, emphasizing the role of probiotics in modulating the gut microbiota and producing bioactive compounds. The article also addresses the challenges of using non-dairy substrates for probiotic inclusion and the importance of selecting appropriate bacterial strai

Author

Thủy Tiên

Language

EN