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Role of Microorganisms Present in Dairy Fermented Products in Health and Disease

Abstract

This special issue comprises reviews and experimental articles. Editors present first a general overview of the current state of the art. Although the special issue was opened to both beneficial and harmful microorganisms, contributions received focused on “good bugs.” Articles cover the following items: mechanisms of beneficial action of probiotics, food safety, and technological aspects of lactic acid bacteria and probiotics.

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