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The prebiotics (Fructo-oligosaccharides and Xylo-oligosaccharides) modulate the probiotic properties of Lactiplantibacillus and Levilactobacillus strains isolated from traditional fermented olive

PrebioticsProbioticFood FermentationLactic Acid BacteriaProbiotic PropertiesLevilactobacillus StrainsFood MicrobiologyPolysaccharideMicrobiologyMicrobiomeProbioticsMedicineHealth Sciences