The main goal of the project is a comprehensive study using modern omics technologies of the probiotic (functional) potential of lactic acid bacteria with subsequent creation of new innovative functional food products, such as cereal-based non-alcoholic fermented beverages.
Project Data:
| Resource Name | Number
of Links |
|---|
| Sequence data |
| Nucleotide (WGS master) | 12 |
| Other datasets |
| BioSample | 12 |
| Assembly | 12 |