
The first dairy product exclusively fermented by Propionibacterium freudenreichii: A new vector to study probiotic potentialities in vivo
Keywords: Dairy propionibacteria; Propionibacterium; Probiotic; Fermented milk; Survival; CIRM-BIA; Centre International de Ressources Microbiennes-Bactéries d'Intérêt Alimentaire; CLA; conjugated linoleic acid; DHNA; 1,4-dihydroxy-2-naphtoic acid; EPS; exop