Rahman, A.; Akter, M.; Islam, M. S.; Rahman, A.; Biswas, L.; Asaduzzaman, M.
(Sher-e-Bangia Agricultural University Research System (SAURES), 2022-01)
The main focus of this review is the investigation of the roles of lactic acid bacteria (LAB) in fermented food
prepared from dairy sources. LAB has been used extensively in food fermentation across the globe as
potential ...