Health-promoting properties of lacticaseibacillus paracasei: A focus on kefir isolates and exopolysaccharide-producing strains
- Bengoa, Ana Agustina
- Dardis, Carolina
- Garrote, Graciela Liliana
- Abraham, Analia Graciela
DOIAbstract
Among artisanal fermented beverages, kefir (fermented milk drink) and water kefir (fermented nondairy beverage) are of special interest because their grains can be considered natural reservoirs of safe and potentially probiotic strains. In the last years, several reports on Lacticaseibacillus paracasei (formerly Lactobacillus paracasei) isolated from both artisanal fermented beverages were published focusing on their health-promoting properties. Although this is not the predominant species in kefir or water kefir, it may contribute to the health benefits associated to the consumption of the fermented beverage. Since the classification of L. paracasei has been a difficult task, the selection of an adequate method for identification, which is...
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