The topic of the literature review is bacteria strain L. helveticus in general and L. helveticus NCD0 384 in specific.
The topics to be covered in the literature review are:
– L. helveticus as a lactic acid bacterium
– L. helveticus as probiotic
– L. helveticus health application in food and health
the role in fermentation, flavor production –
could you please make sure to use recent references and do not leave any part of the writing with no reference.
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