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jakobsenii , Lactobacillus leichmannii , and Lactobacillus crispatus , constitute the dominant microflora in SCW derived from the manufacturing of Halloumi whey cheese, proved that LAB growth in unsupplemented SCW and SCW supplemented with skim milk was comparable to that on MRS medium, reaching approximately 10 8 CFUmL 1
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Clinical Gastroenterology and Hepatology, 3(3), 263269
Plant extracts are included as supportive ingredients and may contribute additional antioxidant or nutritional properties depending on the formulation
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