The prebiotics (Fructo-oligosaccharides and Xylo-oligosaccharides) modulate the probiotic properties of Lactiplantibacillus and Levilactobacillus strains isolated from traditional fermented olive
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G. D’hallewin | S. Karboune | M. Brasca | H. Abouloifa | Y. Rokni | A. Asehraou | Nastaran Khodaei | R. B. Salah | E. Saalaoui